High Protein Roasted Red Pepper Spinach Egg White Bites

If you love the egg bites from that popular coffee chain… you’ll love these high protein roasted red pepper spinach egg bites!

These egg bites have become a staple in my weekly meal prep. Featuring both egg whites and cottage cheese for extra protein, these egg bites boast 7 grams of protein each, and a whole lot of flavor for the perfect meal-preppable, portable breakfast!

High Protein Roasted Red Pepper & Spinach Egg Bites
Makes 12

Ingredients:

• 6 eggs
• 1/2 cup egg whites
• 1/2 cup cottage cheese
• 1/4 tsp sea salt
• 1/4 tsp garlic powder
• dash cracked pepper
• 3/4 cup shredded monterey jack cheese (cheddar works here, too)
• cooking spray, to cook
• Roasted red pepper spinach filling:
  • 1 cup finely chopped spinach
  • 1/2 cup chopped roasted red peppers

Instructions:

1. Preheat oven to 350.
2. Combine eggs, egg whites, cottage cheese, salt, garlic powder and a few cracks of black pepper in a blender (alternately, stir together- there may be some lumps of cottage cheese, but this has never bothered me). Blend until just combined (do not over-blend).
3. Stir in shredded cheese.
4. Spray a silicone muffin pan with cooking spray and place on baking sheet.
5. If using spinach and peppers, stir in or combine and add 1 tbsp mixture to each cup. Pour egg mixture over top (about 3/4 way to top, or 1/3 cup per muffin cup). 
6. Place in oven and carefully add 1 1/2 cups of water to bottom of baking sheet. Bake for 25-30 minutes until egg cups are set.

Chef’s Tips:

• You’ll need a silicone muffin pan (like this one) or liners (like these) for these egg cups- trust me, it will be worth being able to easily pop them out of the pan!
• Need a dairy-free option? Try out my classic veggie egg cups here

High Protein Roasted Red Pepper Spinach Egg White Bites

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• Author: Kristin Dovbniak

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Ingredients

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• 6 eggs
• 1/2 cup egg whites
• 1/2 cup cottage cheese
• 1/4 tsp sea salt
• 1/4 tsp garlic powder
• dash cracked pepper
• 3/4 cup shredded monterey jack cheese (cheddar works here, too)
• cooking spray, to cook

Roasted red pepper spinach filling:

• 1 cup finely chopped spinach
• 1/2 cup chopped roasted red peppers

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Instructions

1. Preheat oven to 350.
2. Combine eggs, egg whites, cottage cheese, salt, garlic powder and a few cracks of black pepper in a blender (alternately, stir together- there may be some lumps of cottage cheese, but this has never bothered me). Blend until just combined (do not over-blend).
3. Stir in shredded cheese.
4. Spray a silicone muffin pan with cooking spray and place on baking sheet.
5. If using spinach and peppers, stir in or combine and add 1 tbsp mixture to each cup. Pour egg mixture over top (about 3/4 way to top, or 1/3 cup per muffin cup). 
6. Place in oven and carefully add 1 1/2 cups of water to bottom of baking sheet. Bake for 25-30 minutes until egg cups are set.

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Notes

• You’ll need a silicone muffin pan (like this one) or liners (like these) for these egg cups- trust me, it will be worth being able to easily pop them out of the pan!
• Need a dairy-free option? Try out my classic veggie egg cups here

Nutrition

• Serving Size: 1 bite
• Calories: 78
• Sugar: 0.8 g
• Sodium: 174.4 mg
• Fat: 4.8 g
• Carbohydrates: 1.3 g
• Protein: 7.1 g