Go Back
–+ servings
High Protein Springtime Egg Bites

High-Protein Springtime Egg Bites

Rate This Recipe:

No ratings yet
I stopped buying Starbucks egg bites after I realized how easy these are to make at home… and how much better they taste.
Pin Recipe Print Recipe
Course Breakfast
Cuisine American
Servings 12
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Equipment

  • Muffin Tin 12 cup
  • non-stick spray or olive oil spray
  • Large Mixing Bowl
  • skillet
  • Whisk
  • Cutting board + knife

Ingredients
  

  • 1 16 oz container liquid egg whites
  • ½ lb asparagus, trimmed and cut on a diagonal into small pieces
  • 1 med shallot finely diced
  • 1 cup frozen peas
  • ½ cup Trader Joe's low-fat cottage cheese
  • ½ cup Trader Joe's Pecorino Romano cheese grated
  • 2 tsp lemon juice (for tossing with asparagus)
  • 1 tsp Herbes de Provence
  • 1 tbsp extra-virgin olive oil
  • salt to taste
  • freshly ground black pepper to taste

Optional Garnish

  • fresh parsley chopped
  • green onions thinly sliced

Instructions
 

  • Preheat oven to 350°F. Lightly spray a 12-cup muffin tin with olive oil spray.
  • Place chopped asparagus in a bowl. Drizzle with lemon juice and toss to coat.
    ½ lb asparagus, trimmed and cut on a diagonal into small pieces , 2 tsp lemon juice
  • Heat olive oil in a skillet over medium heat. Add shallot, Herbes de Provence, salt, and pepper. Sauté for 2–3 minutes until fragrant.
    1 tsp Herbes de Provence, 1 tbsp extra-virgin olive oil, salt, freshly ground black pepper, 1 med shallot
  • Add asparagus and sauté for 3–4 minutes until tender-crisp. Remove from heat.
  • In a large bowl, whisk together egg whites, cottage cheese, and Pecorino Romano cheese until smooth.
    1 16 oz container liquid egg whites, ½ cup Trader Joe's low-fat cottage cheese, ½ cup Trader Joe's Pecorino Romano cheese
  • Stir in sautéed vegetables and frozen peas until evenly combined.
    1 cup frozen peas
  • Pour mixture evenly into prepared muffin cups, filling each about ¾ full.
  • Bake for 20 minutes, or until egg bites are fully set.
  • Let cool slightly before removing from the muffin tin. Garnish with fresh parsley or green onions, if desired.
    fresh parsley, green onions

Video

More About This Recipe

Cooking Tips

  • Don’t skip sautéing the vegetables
    This step adds so much flavor and keeps the texture perfect—soft but not watery.
  • Let them cool slightly before removing
    They’ll firm up just enough to come out cleanly.
  • Store them properly
    Keep in an airtight container in the fridge for up to 4–5 days.
    You can also freeze them if you want to prep further ahead.
  • Reheat gently
    Microwave for about 20–30 seconds, or warm in the oven for a softer texture.

Kitchen Tools You’ll Need

  • Muffin tin (12-cup)
  • Non-stick spray or olive oil spray
  • Large mixing bowl
  • Skillet
  • Whisk
  • Cutting board + knife

Nutrition

Serving: 2bitesCarbohydrates: 8gProtein: 16gFat: 6g
Tried this recipe?Let us know how it was!