The inspiration for this recipe comes from the infamous Starbucks Egg White Bites. Everyone in my family loves them but sadly, they aren’t so friendly on the wallet. Since the ingredients used seem simple enough I figured I would try my hand at recreating them at home.
Starbucks make their muffins using the sous vide cooking method, a process of sealing food in a vacuum sealed bag, and then cooking the food in temperature-controlled water.
With sous vide, there’s no guess work thanks to it’s secondary function, water circulation. Constantly moving water ensures there are no hot or cool spots in your pot. Sous vide eggs make for perfectly-set whites and can be prepared ahead of time then frozen. I can see why this process of cooking makes sense for Starbucks but you can also achieve the same great tasting results in other ways. In my recipe I simply added the egg mixture to muffin tins and baked them in the oven until they set. I’ve started using these silicone muffin tins, which make clean up so much easier.
These egg bites taste similar to Starbucks but without the additives and preservatives. The Starbucks version includes only the egg whites but I’m a fan of eating the whole egg, yolk and all, which is what you will find in this recipe. Whole eggs contain essential vitamins and minerals our bodies need to function. It is one of the few natural food sources of vitamin D and contains 7 grams of high-quality protein. Whole eggs are also full of omega-3 fatty acids and deliver many of the B vitamins and nutrients.
These high protein, veggie packed muffins are incredibly easy to make. The addition of the cottage cheese makes them creamy while the roasted red peppers bring out a little sweetness in the bites. Having pre-cooked, protein muffins at your disposal makes breakfast a heck of a lot easier so I encourage you to bake a batch to tuck away in the freezer. I’ve included directions for how to freeze and reheat for a quick and easy breakfast or snack option.
- 8 large eggs
- ⅓ cup roasted red peppers, chopped
- ½ cup cottage cheese
- 1 cup spinach, chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- Preheat oven to 350 degrees
- In a large bowl whisk together the eggs, spinach, red peppers, cottage cheese, salt and pepper.
- Divide the mixture evenly into 12
- If using a silicone baking tin, place on a sturdy cookie sheet before placing in the oven. Bake for 20-25 minutes or until the eggs are fully cooked. Allow to cool before removing.
- If freezing, wrap each fully cooled muffins inside of plastic wrap or tin foil, and place inside of a sealable plastic bag. Place the bag in the freezer. Reheat in the microwave 45 seconds or till thawed.