I love me some egg bites, especially Starbucks’ Egg White & Roasted Red Pepper Sous Vide Egg Bites. I mean they taste phenomenal and keep me satisfied, but what I really love about them is how convenient they are. If I’m in a hurry I can eat them in a jiffy on my commute pre-workout.
Knowing this I’ve tried to recreate them to have on hand for busy weeks, but… I was definitely missing an ingredient as every time I would make they they would collapse in the center. Well peeeeeps the missing item was pumpkin.
I’ve mastered the egg bites, thanks to my trusty friend pumpkin puree. If your not a pumpkin lover don’t worry, the pumpkin in this recipe is mainly contributing to texture.
Let me know how much you love these egg bites and if you want to see a variation with different vegetables and spices.
PrintEgg Bites with Pumpkin – GF, V
- Total Time: 30 minutes
- Yield: 9 1x
- Diet: Gluten Free
Ingredients
- 3 whole eggs
- 1 cup egg whites
- 1/4 cup cottage cheese
- 1/4 pumpkin puree
- handful frozen chopped spinach
- diced red onion, minced garlic & salt to taste
Instructions
- Pre-heat oven to 375 F
- Crack eggs into medium sized bowl, add egg whites and scramble until well combined.
- Add pumpkin puree and cottage cheese, keep scrambling until not pumpkin clumps are left.
- Finally add in your vegetables and spices and fully combine.
- Pour 1/4 cup of mixture into each muffin tin. Please see notes*
- Bake for 25-30 minutes.
- Remove from oven and let cool before removing out of muffin mold.
- Enjoy!!
Store in air tight container or up to 3 days.
Reheat in microwave for 45 seconds
Notes
I recommend using a silicone muffin tin this eliminates the need to grease pan or use linear
If using a metal muffin tin, lightly grease pan or use cupcake linears.
- Prep Time: 5
- Cook Time: 25
- Category: Breakfast
Nutrition
- Serving Size: 3
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