Starbucks Egg Bites Recipe Red Pepper

Craving Starbucks' convenient and protein-rich Egg Bites but want a more affordable and customizable option? Look no further! This copycat recipe allows you to whip up a batch of these tasty bites right at home using simple ingredients. Packed with egg whites, cottage cheese, and your favorite veggies like red peppers, these egg bites are a perfect grab-and-go breakfast or a healthy mid-day snack.
Not only are these homemade egg bites delicious, but they're also surprisingly easy to make. They require minimal prep work and bake in the oven for a hands-off cooking experience. Plus, you can customize the ingredients to your liking, adding different cheeses, herbs, or vegetables.

Ingredients

• 2 cups egg whites
• 1 cup cottage cheese
• ½ cup shredded Monterey Jack cheese
• ½ cup shredded feta cheese
• ½ cup finely chopped red bell pepper
• ½ cup finely chopped spinach
• 3 tbsp sliced green onion
• 1 tbsp olive oil
• 1 tsp hot sauce (optional)
• ½ tsp salt
• ¼ tsp pepper

Directions

1. Preheat your oven to 350°F (175°C). Lightly grease a muffin tin with cooking spray or use a silicone muffin tin. (Optional: Fill a small oven-safe dish with water and place it on the bottom rack of the oven to create a steamy environment for the egg bites.)
2. In a large bowl (or blender), combine the egg whites, cottage cheese, Monterey Jack cheese, feta cheese, hot sauce (if using), salt, and pepper. Blend or whisk until smooth.
3. In a separate pan, heat olive oil over medium heat. Sauté the red bell pepper, spinach, and green onion for 3-4 minutes, until softened. Let cool slightly.
4. Divide the cooled vegetables evenly among the muffin cups. Then, pour the egg mixture over the vegetables, filling each cup ¾ of the way full.
5. Bake for 25-30 minutes, or until the egg bites are set and cooked through. The centers should be slightly firm but not dry.
6. Let the egg bites cool slightly in the muffin tin before transferring them to a wire rack to cool completely. Enjoy warm or store in an airtight container in the refrigerator for up to 5 days.