Roasted Red Pepper Egg White Bites

Total time: PT40M

Rating

4.2 stars (15 reviews)

Preheat the oven to 375℉. Place the silicone muffin pan on a baking sheet.
Gently spray the silicone muffin pan with avocado oil spray or nonstick cooking spray.
Evenly divide the kale and the chopped red bell pepper among the bottom of each muffin pan.
In a large bowl, whisk together the cottage cheese, egg whites, 1/3 cup of the Monterey jack cheese, the salt, pepper, and dash of cayenne until very well combined.
Pour the egg white mixture over the kale and red pepper until about ¾ of the way full. Sprinkle the remaining Monterey jack on top.
Transfer to the oven and bake until the eggs have just set, about 30 minutes. They will puff up during the cooking process, but will fall as they cool.
Let the egg bites cool for about 10 minutes in the silicone muffin pan then, using a small rubber spatula or butter knife, carefully loosen up the edges of the cooked egg bit, then lift them out.

Diane on 2026-01-24 (3 stars):
Wish I had read reviews before I made the mixture. Definitely too much salt but also I had enough mixture in the double recipe to make 24 muffins. Is that just me?
Melissa on 2025-10-16 (3 stars):
This recipe is good except 1 thing, do not put 1 full teaspoon of salt! Way too much and I love salt.
Marisa on 2025-01-21 (5 stars):
A weekly staple in my house! I use fresh bell pepper and don’t add cheese and the recipe is still great!
Karmen on 2024-12-17 (2 stars):
These were very salty. I wouldn’t put any salt in them and check other ingredient labels for high salt content. Maybe use fresh red pepper instead of the jar
Esmeralda Gomez on 2024-10-01 (4 stars):
Omgosh so were mine but trying them again. I thought it was because I used regular salt. Tyring them with kosher salt. Mine came out fat so probably should do 12 instead of 6
Karen Henry on 2024-08-17 (5 stars):
I made these today. Very yummy and easy. The calorie information, is that for 1 or 2 egg white bites? Thank you
JW on 2024-04-05 (3 stars):
These were soooo salty as is. I had to throw away a whole batch 😭 I will be making again with 1-4 of the salt because I do think the texture was great and the flavor has potential with a lot less salt.
EB on 2024-02-02 (3 stars):
I used half the salt and they were still a bit too salty. Cheese already has a lot of salt.