These low-calorie, low-fat egg bites make a quick weekday breakfast and they're equally as convenient for midday snacks. In order not to waste egg yolks and to save time, I like to use a carton of liquid egg whites. Egg whites tend to be rubbery, so adding in the cottage cheese helps make them creamier. You can store extras in the freezer and reheat as needed.

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
12
Yield:
12 breakfast bites
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin pan generously with cooking spray.

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  • Combine egg whites, cottage cheese, garlic powder, salt, and pepper in a blender; blend until smooth, about 15 seconds.

  • Combine spinach, roasted red peppers, and basil in a bowl. Pour in egg mixture and stir to combine. Ladle the mixture evenly into the muffin cups, filling each about 3/4 full. Top each muffin with 1 teaspoon feta cheese.

  • Bake in the preheated oven until egg white bites are set, 18 to 20 minutes.

Nutrition Facts

57 calories; protein 6.7g 14% DV; carbohydrates 1.3g; fat 2.6g 4% DV; cholesterol 5.8mg 2% DV; sodium 236mg 9% DV. Full Nutrition

Reviews (13)

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Most helpful positive review

Rating: 5 stars
06/13/2019
Recipe creator here! Just a note: these are not intended to be a dupe of Starbucks Sous Vide Egg Bites. That would require different ingredients and a much different cooking method (either using a sous vide immersion circulator or a pressure cooker). Instead, I was looking to create a low fat breakfast option that was both portable and easy to reheat during the week. Feel free to swap out the veggies, cheese and herbs for different flavor combinations. Enjoy! Read More
(9)
18 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/13/2019
Recipe creator here! Just a note: these are not intended to be a dupe of Starbucks Sous Vide Egg Bites. That would require different ingredients and a much different cooking method (either using a sous vide immersion circulator or a pressure cooker). Instead, I was looking to create a low fat breakfast option that was both portable and easy to reheat during the week. Feel free to swap out the veggies, cheese and herbs for different flavor combinations. Enjoy! Read More
(9)
Rating: 5 stars
05/04/2019
Tiny bacon crumbles spinach and shredded cheese Read More
(2)
Rating: 4 stars
01/15/2020
These are really good and smell amazing when cooking. Such unassuming ingredients and tastes great. I'm going to tinker with seasonings and ingredients for next just to suit my personal taste but great base recipe. Very filling as well. Thanks for the recipe! Read More
(1)
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Rating: 5 stars
12/09/2019
Love this and the recipe is very flexible! I made with sundried tomatoes instead of red peppers. These are a hit EVERY TIME! Skipped the cottage cheese but plan on trying at some point. Read More
(1)
Rating: 5 stars
01/09/2020
Easy and turned out great. I even froze some to make reheat on early mornings to get out the door. Read More
(1)
Rating: 5 stars
09/09/2019
Loved these! The cottage cheese mixed in makes all the difference from other egg white muffins I’ve made before. I used fresh red pepper instead of roasted. Pretty easy to mix in different veggies depending on what you have available! Read More
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Rating: 4 stars
08/19/2019
I skipped the spinach and used regular peppers but still very tasty and filling. I really liked the creamy consistency too. My only issue is that the peppers rose to the top and therefore were not spread out evenly. Read More
Rating: 5 stars
08/24/2019
Made zero changes and LOVED these! Super easy to make, easy to eat on the go, and 100% fits into my dietary needs. Definitely making these again and again! Read More
Rating: 4 stars
05/22/2019
I used a mini muffin tin and Monterey Jack instead of feta but otherwise left the recipe alone. It was tasty and I think they will freeze well. Since so many of the copy cat recipes I ve a seen for my beloved Starbucks egg white bites use cottage cheese I was hoping these would give me the consistency I was looking for but these are a little more loose in consistency than their commercial twin- that s fine! Just a thought for others who maybe be looking for the same. These are a great base and would stand up to a variety of cheeses and fillings. Read More