Description
Delicious and healthy cheesy egg bites made with cottage cheese and Monterey Jack cheese.
Ingredients
Scale
- 1 cup (230g) low-fat or full-fat cottage cheese
- 1 cup (4 oz.) grated Monterey Jack cheese
- 2 teaspoons cornstarch
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon smoked paprika (optional)
- 2 cups (480g) liquid egg whites
- 1 cup roasted red peppers (chopped)
- 1 cup chopped fresh spinach
Instructions
- Preheat oven to 325℉ (163℃). Lightly spray a 12-cup silicone muffin pan with baking spray.
- Bring a medium pot of water to a boil on the stovetop.
- Meanwhile, combine the cottage cheese, Monterey Jack cheese, cornstarch, salt, pepper, paprika, and about 1/4 of the egg whites in a blender. Blend on medium speed for about 30 seconds or until smooth.
- Add the remaining egg whites and blend again until smooth and combined.
- Evenly divide the egg mixture between 12 silicone muffin cups set in another high-rimmed baking pan, like a jelly-roll pan.
- Sprinkle each egg bite with some of the red peppers and chopped spinach. Use a spoon to nudge the veggies down into the egg bites a bit.
- Transfer the pan to the preheated oven. Before closing the oven door, carefully fill just the outer baking pan with boiling water until it is about halfway up the sides of the muffin cups.
- Bake for 25 to 30 minutes or until the egg bites are just firm.
- Carefully remove the pan from the oven (the water will be very hot!). Let the egg bites cool for 5 minutes before popping them out of the muffin cups onto a plate.
- Serve warm.
Notes
- These egg bites can be stored in the refrigerator for up to 3 days.
- Feel free to customize the vegetables according to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg bite
- Calories: 70
- Sugar: 1g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 10mg