What You’ll Need to Make Egg White Bites
Bring a kettle of water to a boil. Preheat the oven to 300°F and set one oven rack in the middle position and another in the lowest position. Place a 9×13-inch metal or ceramic baking dish on the lower rack and fill it halfway with the boiling water from the kettle. This will create steam in the oven, which will help the egg bites to cook gently and attain a custardy texture. Spray a nonstick muffin pan generously with nonstick cooking spray.
In a blender, combine the egg whites, cottage cheese, Monterey Jack, butter, cornstarch, salt, and hot sauce.
Blend until completely smooth, 30 seconds to 1 minute.
Pour the egg mixture evenly into the prepared muffin pan, filling each well until almost full.
Sprinkle the roasted red bell peppers and scallions evenly over the batter.
Use a spoon to press them down so they are not all floating on top.
Bake for 20 to 25 minutes on the middle rack, until the eggs are set. You’ll know they are done when the egg bites start to pull away slightly from the edges and puff up. (The egg bites may puff up significantly and look a bit lopsided, but they will settle and deflate as they cool.)
Remove the egg bites from the oven and let rest in the pan for about 5 minutes. Use a small spoon to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate.
Serve the egg bites warm.
Egg White Bites
Servings: 12- 1½ cups egg whites, from a 16-oz carton or separated from 12 large eggs
- 1¼ cups (4 percent milkfat) cottage cheese
- 1¼ cups shredded Monterey Jack or mozzarella cheese
- 3 tablespoons unsalted butter, melted and cooled slightly
- 2 tablespoons cornstarch
- Scant ½ teaspoon salt
- ½ teaspoon hot sauce, such as Tabasco
- 3 tablespoons diced roasted red bell pepper, drained, from a jar
- 2 scallions, dark green parts only, thinly sliced
Bring a kettle of water to a boil. Preheat the oven to 300 F and set one oven rack in the middle position and another in the lowest position.
Place a 9x13-inch metal or ceramic baking dish on the lower rack and fill it halfway with the boiling water from the kettle. This will create steam in the oven, which will help the egg bites to cook gently and attain a custardy texture.
Spray a nonstick muffin pan generously with nonstick cooking spray (see note).
In a blender, combine the egg whites, cottage cheese, Monterey Jack, butter, cornstarch, salt, and hot sauce. Blend until completely smooth, 30 seconds to 1 minute.
Pour the egg mixture evenly into the prepared muffin pan, filling each well until almost full. Sprinkle the roasted red bell peppers and scallions evenly over the batter, then use a spoon to press them down so they are not all floating on top. Bake for 20 to 25 minutes on the middle rack, until the eggs are set. You'll know they are done when the egg bites start to pull away slightly from the edges and puff up. (The egg bites may puff up significantly and look a bit lopsided, but they will settle and deflate as they cool.)
Remove the egg bites from the oven and let rest in the pan for about 5 minutes. Use a small spoon to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate. Serve warm.
Make-Ahead/Freezer-Friendly Instructions: Once cool, the egg bites can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave at 50 percent power for 60 to 90 seconds. The egg bites can also be frozen in an airtight container for up to 2 months. Defrost in the refrigerator overnight and reheat using the microwave.
Note: I don’t recommend using a silicone muffin tin for this recipe; the egg bites will take longer to set and may cook unevenly.
Nutrition Information
Per serving (12 servings)
Serving size: 1 egg white bite
Calories: 123, Fat: 8 g, Saturated fat: 5 g, Carbohydrates: 3 g, Sugar: 1 g, Fiber: 0 g, Protein: 9 g, Sodium: 213 mg, Cholesterol: 24 mg
Gluten-Free Adaptable Note
