Roasted Red Pepper Egg White Bites
Fluffy, creamy egg white bites blended with cottage cheese and baked over a steam bath, studded with roasted red pepper and spinach.
Ingredients
Main Ingredients
- 2 cups liquid egg whites about 16 oz
- 1 cup small-curd cottage cheese
- 1 cup shredded Monterey Jack cheese
- 2 tbsp cornstarch
- 2 tbsp milk
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ¼ cup roasted red peppers finely diced and patted dry
- ¼ cup fresh spinach finely chopped
- cooking spray for greasing
Instructions
Cooking
- Heat the oven to 300°F (150°C) with one rack in the middle and one on the lowest level. Boil a kettle of water. Set a metal or ceramic baking dish on the lower rack and fill it halfway with the boiling water.
- Grease a 12-cup muffin tin well, or use silicone molds.
- Add the egg whites, cottage cheese, Monterey Jack, cornstarch, milk, salt, pepper, and garlic powder to a blender and blend for 30 seconds until smooth.
- Pour the batter into the muffin cups, filling each about three-quarters full. Divide the red peppers and spinach among the cups and gently press them below the surface.
- Bake on the middle rack for 20 to 25 minutes, until puffed and set in the center.
- Rest in the pan for 5 minutes, run a knife around each cup, and lift the bites out. Serve warm.
Notes
Makes 12 egg bites; a serving is 2 bites. Nutrition values are an estimate per serving. Pat the peppers dry so the bites do not turn watery. Store in the refrigerator for up to 5 days or freeze for up to 2 months.