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.

Egg White Breakfast Bites

cooking spray

(16 ounce) carton liquid egg whites

low-fat cottage cheese

garlic powder

salt

black pepper

spinach,

red peppers, drained and chopped

fresh basil, minced

feta cheese

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


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.


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!

Tiny bacon crumbles spinach and shredded cheese

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!

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.

Easy and turned out great. I even froze some to make reheat on early mornings to get out the door.

Very tasty! Easy to make! Love that they freeze well. I had to use whole egg as that's what I had on hand.

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!

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.

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!

egg white breakfast bites

Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 12

Author : France C

Ingredients

Instructions

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