Easy Steps to Deliciousness

If you’ve ever made egg muffins before, the process will be familiar. The only difference is that we’ll be using only egg whites, none of the yolks. While you can crack and separate the whites from a dozen eggs, you’ll end up with a lot of leftover yolks. To make things easier, you can buy liquid egg whites from brands like Egg Beaters, available in most grocery stores. If you prefer organic, check out your local Sprouts, Central Market, or Whole Foods.

To get the equivalent of 12 egg whites, measure out three tablespoons for every egg white, which totals about 2 1/4 cups or 18 ounces. Pour this into a large bowl or measuring cup with a spout (trust me, this will come in handy later).

Season it Up!

Now it’s time to add some flavor. Season the egg whites with 1/4 teaspoon of garlic powder, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of hot sauce, such as Tabasco. This touch of heat gives the Starbucks egg white bites their signature taste, but feel free to adjust or omit the hot sauce according to your preference.

Whisk the egg whites and seasonings together until everything is well combined.

The Yummy Additions

Today, we’re making spinach and bell pepper bites, but you can switch it up and make bacon and Gruyere bites if you prefer. Finely dice 1/2 cup of either fresh or roasted red peppers. Fresh peppers are more nutritious, while roasted peppers have a richer flavor, closer to the Starbucks version. Next, finely chop 1/2 cup of spinach and two tablespoons of green onions.

Add the peppers, spinach, green onions, 1/2 cup of shredded Monterey Jack cheese, and 1/2 cup of cottage cheese to the egg whites mixture. Make sure the cottage cheese is at least 2% fat to avoid watery egg white bites. If you can find 4% fat cottage cheese, even better! Stir everything together until just combined.

Bake and Enjoy!

Now, let’s tackle the common issue of eggs sticking to the pan. Ensure you’re using a relatively new 12-cup muffin pan that is scratch-free and nonstick. Liberally spray the pan with nonstick cooking spray to prevent any sticking.

Fill each cup about 3/4 full with the egg white mixture. Give the mixture a stir between every few fillings to evenly distribute the add-ins. This is where that spout on your bowl or measuring cup comes in handy, making pouring a breeze.

Pop the pan into a preheated 350-degree oven and bake for 20 to 22 minutes. Don’t be alarmed when they start to rise significantly around the 15-minute mark; they won’t be fully cooked in the middle at that stage. Give them at least 18 minutes before checking for doneness.

Once the egg white bites have cooled to room temperature, store them in a container to enjoy throughout the week. Alternatively, serve them immediately with a sprinkle of fresh parsley or additional green onions.