Ingredients
Method
- Start by placing your egg whites, cottage cheese, sea salt, black pepper, and garlic powder into a high-speed blender. You want to blend on high for about thirty to forty seconds. Once the mixture is smooth, let it sit for a minute so the largest bubbles can settle before you pour.
- While the egg mixture rests, prepare your add-ins. Finely dice your roasted red peppers and chop the baby spinach into small ribbons.
- Preheat your oven to 300°F. For this recipe, a silicone muffin pan is the best choice. Silicone is naturally non-stick and flexible, which makes popping the delicate egg white bites out much easier than using a traditional metal tin.
- Divide your diced peppers and chopped spinach evenly among the twelve muffin cups. By putting the vegetables in first, you ensure that every bite has the same amount of filling.
- Carefully pour the blended egg mixture over the vegetables in each cup. Fill them about three-quarters of the way to the top. Once the liquid is in, sprinkle the shredded Gruyère cheese over the top of each cup.
- To prevent the egg whites from becoming rubbery or browning too much, you must use a water bath, also known as a bain-marie. Pour about an inch of hot water into the large metal baking sheet that holds your silicone muffin pan.
- Bake them for about 25 to 30 minutes, or until the centers are set but still have a slight jiggle.
- Once the timer goes off, remove the baking sheet from the oven very carefully. Let the egg white bites sit in the silicone pan for at least five to ten minutes.
Notes
The biggest mistake is skipping the water bath. Without the moisture from the steam, the edges of the egg bites will become tough and brown, losing that signature soft texture. It is a small extra step that makes a huge difference.
Also, make sure your silicone pan is sitting level in the water so the bites cook evenly.