At $5 a serving, I figured I would test out my own recipe at home and see if I could come close.
1 chopped red pepper, 140 grams
3 whole eggs
Egg Whites, 155 grams
1/4 cup of feta cheese, 28 grams
1/2 cup of low fat cottage cheese, 115 grams
A handful of spinach, chopped.
Salt and pepper for taste
Preheat your oven to 500 degrees. Chop your red bell pepper, then transwer to a baking sheet with parchment paper and roasted in the oven until wilted. ( About 15 minutes for me)
Once the pepper is cooked, lower oven temp to 350.
In a blender or food processor, mix eggs, egg whites, feta cheese, cottage cheese along with salt and pepper. I hit the blend button for about 15 seconds, just enough to break up any of the bigger cheese chunks. Add the spinach, blend again. Lastly, add the roasted red peppers. You don’t want these completely blended in soI just hit the pulse button a few times.
Next, spray your muffin tin with non stick spray. Pour mixture into each cup, about half way up.
Put in oven and bake for 15-20 minutes, or until brown and the egg appears to be completely cooked through. ( Mine teetered more on the 20 minute end)
Cool and enjoy!
These are easily storable in an air tight container and can be eaten throughout the week!
To reheat, simply microwave for about 1 minute.
This recipe made 12 egg bites, I was able to fill each muffin tin half way.
Macros per egg bite:
I hope you enjoy!