Red Pepper Egg White Bites - Macrostax

Ingredients

• 1 medium (114g) red bell pepper (diced)
• ½ cup (113g) 2% cottage cheese
• 1 cup (113g) shredded Monterey Jack cheese
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 ½ cups (339g) 100% liquid egg whites
• Preheat the oven to 325 degrees.
• Heat a nonstick skillet over medium heat. Add the diced bell pepper and saute for 5 minutes until tender. Remove from heat.
• Meanwhile, blend cottage cheese, Monterey Jack cheese, salt, and pepper in a food processor or high-speed blender until smooth.
• Pour the cheese mixture out into a large mixing bowl and add egg whites. Mix well with a spoon.
• Prep a muffin tin plus a deep baking tray. Spray the muffin tin with nonstick cooking spray and add the cooked bell peppers to the bottom.
• Pour or spoon egg white and cheese mixture on top, filling about ¾ of the way.
• Place the muffin tin inside the deep baking tray.
• Bake for 40 minutes without opening the oven door to keep the steam in.
• Let cool and enjoy immediately or store in the refrigerator and reheat in the microwave.