Starbucks Egg White Bites

Prep:10minCook:30min

Be sure to generously coat the liners with non-stick spray, otherwise they will stick. Place the silicon mold on the baking sheet before filling each cavity with the egg white mixture. Wrap in plastic wrap to freeze up to 3 months.

Updated at: Thu, 18 Jul 2024 15:09:22 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories47.4 kcal (2%)

Total Fat2 g (3%)

Carbs1.1 g (0%)

Sugars0.7 g (1%)

Protein5.9 g (12%)

Sodium164 mg (8%)

Fiber0 g (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

21 servings

3 cupsegg whites

1 cupcottage cheese

1 cupgrated mozzarella cheese

salt

pepper

to taste

¼ cupred bell pepper

diced, roasted, or raw

¼ cupspinach

finely chopped

water

Boiling hot

1 Tbspolive oil

Instructions

Step 1

Preheat the oven to 350F and prepare a silicon cupcake mold by generously coating it with non-stick spray.

Step 2

Next, prepare the veggies by finely chopping the roasted or raw red bell pepper and spinach. Set aside.

Step 3

In a blender add in the egg whites, cottage cheese and mozzarella cheese and blender for 60 seconds. You want to really create a lot of bubbles here.

Step 4

Then, place the silicon liner on a baking sheet and add in the veggies, then fill each cavity with the egg white mixture about 3/4 of the way full and sprinkle with salt and pepper.

Step 5

Fill the baking sheet with boiling water about 1/2 of the way full up to the liners, then bake for about 30-35 minutes or until the tops are firm the the touch.

Step 6

Let cool for about 5 minutes before removing from the mold and enjoy warm!