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Copycat Egg White Bites

Delicious and nutritious egg white bites that are easy to customize, perfect for breakfast or a quick snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 bites
Course: Breakfast, Snack
Cuisine: American
Calories: 60
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups egg whites (from a 16-oz carton or separated from 12 large eggs) These will provide a light, airy texture.
  • 1.25 cups cottage cheese (4% milkfat) Creamy and rich, this ingredient adds depth and protein.
  • 1.25 cups shredded Monterey Jack or mozzarella cheese Melting beautifully, they lend a delightful cheesiness.
  • 3 tablespoons unsalted butter (melted and cooled slightly) This adds a luscious richness to the bites.
  • 2 tablespoons cornstarch Helps to stabilize the egg mixture and achieve that perfect custard-like texture.
  • 0.5 teaspoon salt (scant) A touch of seasoning to enhance the flavors.
  • 0.5 teaspoon hot sauce (such as Tabasco) For a mild kick that brightens the dish.
  • 3 tablespoons diced roasted red bell pepper (drained, from a jar) Sweet and aromatic, adding a burst of color and flavor.
  • 2 scallions (dark green parts only, thinly sliced) Fresh and vibrant, these contribute a mild onion flavor.

Method
 

Preparation
  1. Preheat your oven to 300°F (150°C) and bring a kettle of water to a boil.
  2. Position one oven rack in the middle and another on the lowest setting.
  3. Place a 9 x 13-inch metal or ceramic baking dish on the lower rack and fill it halfway with boiling water.
  4. Generously spray a nonstick muffin pan with nonstick cooking spray.
Mixing
  1. In a blender, combine the egg whites, cottage cheese, Monterey Jack cheese, melted butter, cornstarch, salt, and hot sauce.
  2. Blend until fully smooth, taking about 30 seconds to 1 minute.
Baking
  1. Pour the silky egg mixture evenly into the prepared muffin pan, filling each well almost to the brim.
  2. Sprinkle diced roasted red bell pepper and scallions evenly over each muffin cup, pressing them gently down.
  3. Place the muffin pan on the middle rack of your oven and bake for 20 to 25 minutes.
  4. Once baked, allow the muffin pan to cool for about 5 minutes.
Serving
  1. Use a small spoon to carefully loosen the edges and lift them out onto a plate.
  2. Serve the egg bites warm.

Notes

To elevate your egg bites further, consider adding ingredients like diced spinach, feta cheese, or fresh herbs. They store well in the refrigerator for up to 3 days or freeze for up to 2 months.