Starbucks recently launched their new Egg Bites. Oh...my...goodness...they're delicious. But they're also costly. So, the little bites I made today were inspired by those delicious snacks. It's not the same exact texture or taste, but mine are better in terms of calories, fat, and carbs. And they're cheaper, too.
Roasted Pepper Egg Bites
12 oz egg whites
6 large eggs
4 mini sweet peppers
2 green onions, chopped
Salt & Black Pepper (to taste)
1. Preheat oven to 350°.
2. In a nonstick skillet, over medium heat, dry roast the mini peppers. Allow to develop dark blisters before turning. Blister each side. Allow to rest a few minutes to cool before chopping.
3. Lightly grease a 12-count muffin pan with oil or cooking spray.
4. Chop green onions and peppers. Evenly distribute chopped onions and peppers among the 12 cups.
5. In a bowl, whisk together egg whites and eggs, and season with salt & pepper to your liking. Pour whisked eggs over the onions & peppers (fill each cup about half-way...if there's egg left over, evenly distribute among the cups).
6. Bake at 350° for 25-30 minutes. Egg bites will be firm to the touch and lightly golden on top.
7. Remove from oven and allow to cook for 5 minutes before turning out of the pan to continue to cool. Can be eaten immediately or refrigerated for up to one week.
Yields 6 two-muffin servings.
Per serving: Calories 104 Fat 5g Carbs 0.7g Protein 12.2g
Out of the oven, and cooled. I bagged them up, 2 Muffins per baggie, so they can easily be grabbed from the refrigerator for breakfast or snacking.
