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Egg White Bites with Roasted Red Peppers and Basil


  • 2 large egg whites
  • 3 tablespoons shredded Monterey Jack cheese
  • 2 tablespoons softened cream cheese
  • Salt and pepper to taste
  • 2 teaspoons chopped fresh basil
  • 2 teaspoons chopped roasted red pepper
  • 2 teaspoons sliced green onion


  1. In a personal blender or small bowl using a whisk, blend egg, cheeses, salt and black pepper until smooth. Stir in basil.
  2. Fill egg cups to the MAX fill line in the tray. Sprinkle tops with red pepper and green onion.
  3. Fill water cup to 100 mL line and pour water into center of reservoir in base. Replace egg tray.
  4. Cover with lid. Plug Egg Bites Maker into outlet to start cooking.  Both lights will turn on. When green light goes out, unplug egg bites maker.
  5. Remove lid and remove tray from base. Allow egg bites to rest for a few minutes. To remove egg bites, invert tray onto a serving plate.

Serves: 1

Test Kitchen Tip: If cooking a second batch and Egg Bite Maker is hot, add an additional 10 mL of water.


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