This recipe for egg white bites with red pepper is a delicious and protein-rich breakfast option that is easy to prepare.
Preheat the oven to 175 °C (350 °F). Place a silicone muffin pan with 12 cavities on a baking sheet and spray with non-stick spray.
Make sure to coat the muffin pan well to prevent sticking.
Add egg whites, mozzarella, cottage cheese, and feta to a blender and blend until smooth and frothy for about 30 seconds.
For a creamier texture, blend a little longer.
Evenly distribute the red pepper and spinach into the cavities of the silicone muffin pan.
Chop the vegetables finely for better distribution.
Pour the egg white mixture into the cavities until almost full, and season with salt and pepper.
Leave a little space at the top to allow for rising.
Place the baking sheet in the middle rack of the oven. Pour boiling water into the baking sheet until it reaches about halfway up the silicone molds.
Be careful when pouring the hot water to avoid splashing.
Bake until the tops of the egg white bites are set, about 30-35 minutes. Let cool for 5 minutes before removing from the pan.
Use a knife to gently loosen the edges before removing.
