Inspired by Starbucks’ popular creation, these Roasted Red Pepper Egg White Bites are ideal for meal prep and quick breakfasts on busy mornings.
Made with a few simple ingredients, these egg white bites are easy to prepare and full of flavor. They’re great to make on a Sunday for a ready-to-go breakfast all week. For additional make-ahead breakfast ideas, you can pair these with your favorite prepared options.
To keep the process simple and consistent, this recipe uses a silicone muffin tin for even cooking and easy removal. The result is tender, satisfying egg cups that store well in the refrigerator.
What you’ll need
- Kale (I prefer kale over spinach because it’s less watery after cooking)
- Roasted red bell pepper (jarred, drained and chopped)
- Cottage cheese (adds protein and helps create a creamy, light texture)
- Egg whites
- Monterey Jack cheese
- Salt, black pepper, and a dash of cayenne
Step one: preheat and prep
Preheat the oven to 375°F. Place a silicone muffin pan on a baking sheet and spray it lightly with avocado oil or nonstick cooking spray. Evenly divide the chopped kale and drained roasted red pepper among the bottoms of the muffin cups.
Step two: combine the egg mixture
In a large bowl, whisk together the cottage cheese, egg whites, 1/3 cup of the shredded Monterey Jack, kosher salt, black pepper, and a dash of cayenne until the mixture is very well combined. The cottage cheese helps keep the bites moist while contributing extra protein.
Step three: fill and bake
Pour the egg white mixture into each muffin cup until it is about three-quarters full. Sprinkle the remaining Monterey Jack cheese on top of each cup. Bake at 375°F until the egg bites are just set, about 30 minutes. They will puff up while baking and then settle as they cool.
Allow the egg bites to cool in the pan for about 10 minutes. Use a small rubber spatula or a butter knife to gently loosen the edges, then lift them out. Store cooled egg bites in an airtight container in the refrigerator for easy breakfasts throughout the week.
I hope you enjoy these Roasted Red Pepper Egg White Bites and that they simplify your mornings.
Roasted Red Pepper Egg White Bites
Ingredients
- 1 cup finely chopped kale
- ½ cup drained and finely chopped roasted red bell pepper from the jar
- ½ cup cottage cheese
- 2 cups egg whites
- ½ cup shredded Monterey Jack cheese divided
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Dash of cayenne
Instructions
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Preheat the oven to 375°F and place the silicone muffin pan on a baking sheet.
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Lightly spray the silicone muffin pan with avocado oil or nonstick cooking spray.
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Evenly divide the chopped kale and red bell pepper among the bottoms of the muffin cups.
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In a large bowl, whisk together the cottage cheese, egg whites, 1/3 cup of the Monterey Jack, salt, pepper, and cayenne until well combined.
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Pour the egg mixture into the muffin cups until they are about ¾ full, then sprinkle the remaining Monterey Jack on top.
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Bake until the eggs are just set, about 30 minutes. They will puff up while baking and settle as they cool.
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Cool the egg bites in the pan for about 10 minutes. Gently loosen around the edges with a small spatula or knife and lift them out.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.