Cottage Cheese Egg White Bites {High Protein Meal Prep} Recipe
These Cottage Cheese Egg White Bites are a high-protein, low-fat meal prep option that's perfect for a nutritious breakfast or snack. Packed with fresh spinach, sun-dried tomatoes, and a blend of cheeses, they’re baked to fluffy perfection and easy to customize for your taste buds.
- Prep Time: 8 minutes
- Cook Time: 20 minutes
- Total Time: 28 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Wet Ingredients
- 2 cups liquid egg whites
- 1/2 cup cottage cheese
- 1/2 cup shredded Monterey Jack cheese (divided)
Dry Ingredients & Seasonings
- 1/4 cup white whole wheat flour
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Vegetables
- 1 cup packed fresh spinach (finely chopped)
- 1/3 cup sun-dried tomatoes or roasted red peppers (drained and chopped)
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit. Prepare a 12-cup muffin pan by generously spraying it with cooking spray or lining it with silicone muffin cups to prevent sticking.
- Blend the Egg Mixture: Add the liquid egg whites, cottage cheese, 1/4 cup of shredded Monterey Jack cheese, flour, dried basil, garlic powder, salt, and black pepper to a blender. Blend everything together until smooth, about 15 seconds, ensuring a creamy base for your egg bites.
- Combine Vegetables: In a large bowl, mix the finely chopped spinach with the chopped sun-dried tomatoes or roasted red peppers. This adds vibrant color and nutrients to your egg bites.
- Mix Egg Blend with Vegetables: Pour the blended egg mixture into the bowl with the vegetables and stir gently to combine all ingredients evenly.
- Fill Muffin Cups: Spoon or ladle the egg and vegetable mixture evenly into the prepared muffin pan cups, filling each about three-quarters full to allow room for rising. Sprinkle the remaining 1/4 cup of shredded Monterey Jack cheese evenly over the tops of the filled cups.
- Bake the Egg White Bites: Place the muffin pan in the preheated oven and bake until the egg bites are set and cooked through, about 18 to 22 minutes. The edges should be firm and the tops lightly golden.
- Cool and Serve: Allow the egg white bites to cool slightly in the muffin pan before removing them. Serve warm as a wholesome meal or store them for later use as a convenient high-protein snack or breakfast option.
Notes
- You can substitute sun-dried tomatoes with roasted red peppers based on your preference.
- Use silicone muffin cups for easy removal and less mess.
- White whole wheat flour can be replaced with all-purpose flour if needed.
- Store leftover bites in an airtight container in the refrigerator for up to 5 days.
- These bites freeze well; reheat them in the microwave or oven before serving.
