Roasted Red Pepper and Feta Egg Bites

Starbucks copycat roasted red pepper and feta egg white bites

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 30

Servings servings

Calories 204kcal

1/2 cup jarred roasted red peppers you can replace these with sun dried tomatoes
2 cups low fat cottage cheese
1 1/2 cups egg whites
1 tbsp hot sauce
1 tbsp cornstarch
1/2 tsp kosher salt
1/2 tsp onion powder
2/3 cup crumbled feta

Preheat oven to 350F and line a muffins pan with liners - silicone liners work best for this because the egg bites can easily get stuck
Remove red peppers from the jar and dry with a paper towel (if the peppers are too wet the bites will fall apart) Cut peppers into bite sized pieces, pat dry again and set to the side.
Blend cottage cheese, egg whites, hot sauce, cornstarch, salt and onion powder together with a standard blender or immersion blender.
Pour the liquid mixture evenly into 12 lined muffin cups. Separate the chopped red pepper and crumbled feta evenly into the muffin cups and stir in gently.
Place in the oven and bake at 350F for 25-30 minutes. Allow to cool slightly before removing from the muffin pan.
Store in the refrigerator for up to 5 days. Reheat in the microwave for 45 seconds - 1 min. Crisp the outside in the air fryer at 375F for 3 minutes after warming if desired.

These egg white egg bites are perfect as they are, but you can add a few toppings to make them even more delicious. I like to serve mine with some sliced green onions and extra hot sauce on top
If you want these egg bites to be extra creamy, use 4oz of cream cheese instead of the low fat cottage cheese!
This recipe is very customizable so you will never get bored! Each time you make these egg white bites, try a different cheese. Some wonderful options include goat cheese, mozzarella, monterey jack cheese and shredded sharp cheddar cheese.
You can add additional mix-ins such as fresh spinach, mushrooms, onions, bacon, or sausage.
If you would prefer to use whole eggs instead of egg whites, you can.