Delicious, Nutritious High-Protein Egg Bites Recipe Tastes Like It's From Your Favorite Coffee Shop by Elisa Schmitz

If you've ever tasted the roasted red pepper egg bites at Starbucks, then you know how incredibly delicious they are. The light and fluffy Starbucks egg bites have tons of flavor, thanks to the red peppers and ingredients like green onions and feta cheese. But you may not have realized these tasty egg muffins also pack a protein punch, thanks to the egg whites and one of my favorite secret ingredients: cottage cheese. Yep, even Starbucks knows what a great ingredient cottage cheese is! (Check out the health benefits of cottage cheese.)

I'm such a fan of those red pepper egg bites that I decided to make my own version at home. By making my own, I can ensure there are no unwanted ingredients and tailor them to my family's tastes. So, if you're looking for an easy way to get in more protein alongside tons of flavor, then you've got to try this delicious and nutritious high-protein egg bites recipe.

To make these gluten-free egg muffins, here are the eight simple ingredients you need to gather: extra virgin olive oil, green onions (check out the health benefits of scallions), yellow bell pepper (check out the health benefits of bell peppers), fresh spinach (check out the health benefits of spinach), eggs, cottage cheese, feta cheese and Parmesan cheese. You sauté the onions, peppers and spinach before whipping the cottage cheese with the eggs in your blender. You add the other cheeses to the mixture then put everything together into muffin cups. You bake the bites until they're fluffy and golden.

Serve these irresistible egg muffins for breakfast or as part of an elegant brunch alongside some fresh fruit, assorted bagels or your favorite side dishes. I served them with a toasted slice of my broccoli cheddar bread for a satisfying meal. They also make an energizing, high-protein snack anytime.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 to 35 minutes
Total Time: 45 to 50 minutes
Servings: 14

Ingredients

• 1 1/2 tablespoons extra virgin olive oil
• 6 scallions, diced
• 3/4 cup yellow bell pepper, diced
• 8 ounces fresh spinach, roughly chopped
• 8 medium eggs
• 1 cup cottage cheese
• 3 ounces feta cheese, crumbled
• 1 cup shredded Parmesan cheese (divided)

Recipe Notes

• I used a yellow bell pepper, but you can use any color bell pepper you prefer (Starbucks uses red pepper).

• This recipe is flexible in terms of the vegetables you'd like to include, such as broccoli, onions, mushrooms, etc. You also could add meat, such as bacon, sausage, ham, etc. Just be sure to pre-cook vegetables and meats first.

• Store leftovers in an airtight container in the refrigerator or freezer. This recipe is great for meal planning!

Here's how to make it:

1. To a large skillet or sauté pan with sides over medium heat, add the olive oil, green onions and peppers. Sauté until crisp tender, about 3 minutes.
   
2. Add the spinach and sauté until wilted, about 1 minute. Remove from heat.
   
3. Place the eggs and cottage cheese in a blender and whip until smooth, about 30 seconds.
   
   
4. Pour the mixture into a medium mixing bowl. Add the feta cheese and half of the Parmesan cheese. Stir to combine.
   
5. Evenly distribute the vegetable mixture into 14 lined muffin cups.
   
6. Pour the egg mixture evenly into the muffin cups (a bit more than 3/4 full).
   
7. Top the muffins with the remaining shredded Parmesan cheese.
   
8. Bake the egg bites in a preheated 350-degree F oven for 25 to 30 minutes, or until they're puffed up and golden. Let the egg muffins cool for a few minutes before removing from the pan and serving.
   
   
   

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