High Protein Starbucks Inspired Egg White Bites
Recreate the Starbucks experience at home with these High Protein Starbucks Inspired Egg White Bites, a light, flavorful, and protein-packed breakfast option that's perfect for busy mornings or meal prep. Made with fluffy egg whites blended with creamy cottage cheese and sharp reduced-fat cheddar, these bites are elevated with the vibrant crunch of red bell peppers and the nutritious boost of spinach. The use of a water bath in the oven mimics the sous vide technique, ensuring soft, perfectly set bites without any special equipment. Quick and easy to make with just 10 minutes of prep time and 25 minutes to bake, these healthy egg white bites are ideal for on-the-go lifestyles or post-workout snacks. Store them in the fridge for up to four days, and enjoy a warm, satisfying breakfast in seconds! Perfect for those seeking high-protein, low-carb meal ideas that don’t compromise on taste.
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Ingredients
- 12 large eggs (equivalent to 1 1/2 cups) Egg whites
- 0.5 cup Cottage cheese
- 0.5 cup Shredded reduced-fat cheddar cheese
- 0.25 cup Red bell peppers, finely diced
- 0.25 cup Spinach, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Garlic powder
- 1 teaspoon (for greasing the pan) Olive oil or cooking spray
- 1 cup (for the water bath) Water
Directions
Step 1
Preheat your oven to 325°F (163°C).
Step 2
Fill a baking dish with 1 cup of water and place it on the lower rack of your oven. This creates steam to mimic the sous vide cooking method.
Step 3
Lightly grease a 12-cup muffin tin with olive oil or cooking spray to prevent sticking.
Step 4
In a blender, combine egg whites, cottage cheese, shredded cheddar cheese, salt, black pepper, and garlic powder. Blend on high until the mixture is smooth and frothy, about 20-30 seconds.
Step 5
Divide the diced red bell peppers and chopped spinach evenly among the muffin tin cups.
Step 6
Pour the egg white mixture into the muffin tin cups, filling each about three-quarters full.
Step 7
Place the muffin tin on the middle rack of the oven, directly above the baking dish with water.
Step 8
Bake for 20-25 minutes, or until the egg bites are set and slightly puffed.
Step 9
Remove the muffin tin from the oven and let the egg bites cool for 5 minutes before gently removing them with a spatula or butter knife.
Step 10
Serve warm, or store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30-40 seconds before enjoying.
Nutrition Facts
| Serving size | (3419.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1844.4 |
| Total Fat 19.5g | 0% |
| Saturated Fat 8.8g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 40.8mg | 0% |
| Sodium 6686.7mg | 0% |
| Total Carbohydrate 85.3g | 0% |
| Dietary Fiber 1.4g | 0% |
| Total Sugars 31.8g | |
| Protein 337.5g | 0% |
| Vitamin D 16.8IU | 0% |
| Calcium 697.0mg | 0% |
| Iron 3.2mg | 0% |
| Potassium 5080.9mg | 0% |
Source of Calories