Pre-heat oven to 300 degrees F and place a baking dish that is filled with 1-2" water on the bottom rack. This will create a humid environment and help the eggs cook evenly and make them light & fluffy like Starbucks!
4 cups water
While oven is preheating, grate jack cheese and dice veggies.
In a blender, add egg whites, cottage cheese, hot sauce and salt. Blend on high for 30 seconds until light and frothy.
1.5 cups egg whites, 1/4 cup cottage cheese, 1 tsp hot sauce, 1/8 tsp coarse sea salt
Pour egg mixture into a large bowl and add jack cheese, red pepper, spinach, green onion and feta. Stir until combined.
1/2 cup Monterey Jack cheese, 1/4 cup Feta cheese, 1/4 cup fresh spinach, 2 tbsp roasted red peppers, 2 tbsp green onion
Spray jumbo muffin tin with a little non-stick spray. Using a scoop-style measuring cup, fill the tins with the egg mixture. I used a “texas sized” muffin pan and they were approx half full
Bake in the oven for 25-27 minutes, or until the center of the egg bites are just set.
Remove from oven and let cool for 5 minutes, then use a spatula, carefully remove them from the muffin tin. Enjoy