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Copycat Egg White Bites

A delightful and nutritious option for anyone seeking a quick and easy-fix meal, perfect for busy mornings or snacks, featuring egg whites and cheeses.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 bites
Course: Breakfast, Snack
Cuisine: American
Calories: 60
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups egg whites (from a 16-oz carton or separated from 12 large eggs) The light, airy texture makes them a perfect base.
  • 1.25 cups (4% milkfat) cottage cheese Creates a luscious custard-like texture.
  • 1.25 cups shredded Monterey Jack or mozzarella cheese Brings a savory richness to the dish.
  • 3 tablespoons unsalted butter (melted and cooled slightly) Adds a hint of indulgence.
  • 2 tablespoons cornstarch Acts as a thickener.
  • 0.5 teaspoon salt Enhances overall flavors.
  • 0.5 teaspoon hot sauce (such as Tabasco) Adds a lovely zing.
  • 3 tablespoons diced roasted red bell pepper (drained, from a jar) Brings vibrant color and taste.
  • 2 scallions (dark green parts only, thinly sliced) Adds a hint of sharpness.

Method
 

Preparation
  1. Preheat your oven to 300°F (150°C) and prepare a 9 x 13-inch baking dish by filling it halfway with boiling water.
  2. Spray a nonstick muffin pan with nonstick cooking spray.
  3. In a blender, combine egg whites, cottage cheese, Monterey Jack (or mozzarella), melted butter, cornstarch, salt, and hot sauce; blend until smooth.
  4. Pour the egg mixture into the muffin pan, filling each well almost to the top. Sprinkle with roasted red bell pepper and sliced scallions, pressing gently.
Baking
  1. Bake on the middle rack for 20-25 minutes until set, and they start to pull away from the edges.
  2. Let rest in the pan for about 5 minutes before removing and serving.

Notes

Use fresh ingredients for best flavor and adjust spiciness to your preference. Experiment with add-ins like spinach or zucchini for added nutrition.