Copycat Egg White Bites
These fluffy, savory bites are reminiscent of those served at trendy coffee shops but can easily be made at home with simple ingredients. A protein-packed breakfast treat that keeps you energized throughout the day.
Ingredients
Egg Mixture
- 1.5 cups egg whites From a 16-oz carton or separated from 12 large eggs
- 1.25 cups cottage cheese The creamy texture enriches the mixture
- 1.25 cups shredded Monterey Jack or mozzarella cheese Adds a rich, gooey texture
- 3 tablespoons unsalted butter Melted and cooled slightly
- 2 tablespoons cornstarch Gives the bites a custardy texture
- 0.5 teaspoon salt Enhances the flavors
- 0.5 teaspoon hot sauce Such as Tabasco, for a subtle kick
Vegetable Add-ins
- 3 tablespoons diced roasted red bell pepper Adds sweet and smoky flavor
- 2 pieces scallions Only the dark green parts, thinly sliced
Instructions
Preparation
- Preheat your oven to 300°F (150°C) and bring a kettle of water to a boil.
- Place a 9 x 13-inch baking dish on the lower rack and fill it halfway with boiling water.
- Generously spray a nonstick muffin pan with cooking spray.
Mixing
- In a blender, combine the egg whites, cottage cheese, Monterey Jack cheese, melted butter, cornstarch, salt, and hot sauce. Blend until smooth, about 30 seconds to 1 minute.
- Pour the egg mixture into the muffin pan, filling each well almost full. Sprinkle diced roasted red bell peppers and scallions on top, pressing them down slightly.
Baking
- Bake the muffin pan on the middle rack for 20 to 25 minutes until the bites puff up and pull away from the edges.
- Let them cool in the pan for about 5 minutes before gently loosening and removing.
- Serve warm and enjoy!
Notes
Feel free to experiment with different cheeses, or add vegetables like spinach or mushrooms. These bites can be stored in an airtight container in the fridge for up to 3 days.