Roasted Red Pepper Egg Bites
These roasted red pepper egg bites are my homemade version of the Starbucks favorite. They’re light, fluffy, high in protein, and incredibly easy to prep ahead for the week. I love having a batch in the fridge for busy mornings when I need quick healthy protein!
Prep Time: 20 minutes
Cooking Time: 30-35 minutes
Serves: 12
Serving Size: 1 egg bite
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12 eggs, whisked
1/2 cup low-fat cottage cheese
12 Jones chicken sausage links, thawed, browned and chopped (can sub for other sausage, bacon, ham…)
1 cup bell pepper, diced
1 cup chopped mushrooms
1 tsp salt
1 tsp ground pepper
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Preheat the oven to 325°F. Spray a nonstick silicone muffin pan with cooking spray. Spray a 12-cup silicone muffin pan with cooking spray. https://amzn.to/41fdqy2 . These are a must! Order at least 2!
Add the egg whites, cottage cheese, cream cheese, shredded cheese, cornstarch, salt, and pepper to a blender
Blend 30–40 seconds until completely smooth and slightly frothy.
Dice the roasted red peppers into small pieces and pat dry with paper towel.
Remove the steps off the spinach and chop into small pieces.
If using bacon, cook, cool and crumble/chop into small pieces.
Evenly distribute the veggies and bacon evenly each muffin cup.
Evenly pour in the egg mixture to each muffin cup. This makes 12 muffins. These will be very full, all the way to the top.
To create a steam for the perfect egg bites: boil about 2-3 cups of water (in the microwave or stovetop). Place a sheet pan the bottom rack and pour the boiling water in it.
Place the muffin pan above the boiling water on the middle rack.
Bake 30-35 minutes until centers are just set. Wiggle the muffin pan to make sure the eggs are firm. If not, bake for another 5-10 minutes.
Let them sit 10 minutes before removing.
Store in an airtight container in the fridge for up to 5 days or freeze to use in the future. https://amzn.to/3FbOjnL
The best way to reheat the egg muffins is in the air fryer or toaster over at 400°F for about 5 min.
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Calories - 70
Carbs - 3.4g
Protein - 8g
Fat - 2.8g
Fiber - 0g
If you try this recipe, I’d love to hear how it turned out!
