These light and fluffy egg white bites are a protein-packed way to start your day—just like Starbucks, but better (and cheaper)! They’re loaded with creamy cottage cheese, melty mozzarella, and colorful veggies for a wholesome, grab-and-go breakfast.
I love making a batch at the start of the week—they reheat beautifully and taste just as delicious as the day they’re made. Whether you’re rushing out the door or sitting down to a slow morning, these are a win!
Key Ingredients & Smart Swaps
- Egg Whites: The protein-rich base! Prefer whole eggs? Use 3 large ones instead.
- Cottage Cheese: Adds creaminess and moisture. Sub with ricotta or blended tofu if dairy-free.
- Mozzarella Cheese: Mild and melty. Want more flavor? Try cheddar or pepper jack, or use vegan cheese.
- Red Bell Pepper: Sweet and crunchy. Feel free to swap in mushrooms, zucchini, or jalapeños for a kick.
- Spinach (optional): Adds nutrients and color. Kale or Swiss chard work too. If using frozen, just squeeze out the water first.
🧾 Ingredients
- 6 large egg whites
- ½ cup cottage cheese
- ¼ cup shredded mozzarella
- ¼ cup red bell pepper, diced
- ¼ cup spinach, chopped (optional)
- ¼ tsp garlic powder
- Salt & pepper, to taste
- Fresh chives or parsley (for garnish)
👩🍳 How to Make Them
1. Preheat the Oven
Set your oven to 350°F (175°C) so it’s hot and ready by the time you’re done prepping.
2. Blend the Base
In a blender, combine the egg whites, cottage cheese, mozzarella, garlic powder, and a pinch of salt and pepper. Blend until smooth—this is your creamy, protein-rich base.
3. Stir in the Veggies
Transfer the blended mix to a bowl. Gently stir in the bell pepper and spinach.
4. Prep the Pan
Grease a silicone muffin tray or ramekins with nonstick spray or olive oil.
5. Pour & Fill
Fill each mold about ¾ full to allow the bites to puff up nicely while baking.
6. Set Up a Water Bath
Place your muffin pan inside a larger baking dish. Carefully pour warm water into the outer dish until it reaches halfway up the sides of the muffin tray. This keeps your egg bites soft and prevents cracking.
7. Bake
Bake for 25–30 minutes, or until the tops are set and no longer jiggly. A toothpick should come out clean.
8. Cool & Release
Let the bites cool for a few minutes, then gently twist or use a spoon to lift them out.
9. Garnish & Serve
Sprinkle with chopped chives or parsley and enjoy warm—or pack them up for later!
💬 FAQs
Can I use whole eggs?
Yes! Swap the egg whites for 3 whole eggs for a richer taste and more yellow color.
What’s a good cottage cheese substitute?
Plain Greek yogurt, ricotta, or silken tofu all work well.
How do I store and reheat them?
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 30 seconds, covered with a damp paper towel to keep them moist.
Can I mix in other veggies or protein?
Definitely! Try mushrooms, tomatoes, or chopped zucchini. For extra protein, add crumbled bacon or cooked turkey sausage—just keep the total volume similar so they set properly.
