1. Start by filling a large pot with water and inserting your sous vide machine. Set the temperature to 172 degrees, switch it on, and allow it to warm up.
2. Next, put the Monterey Jack, egg whites, salt, pepper, and cottage cheese in a blender. Allow it to mix on low speed for about a minute until well combined. Mixing at a low speed prevents the eggs from falling apart, allowing them to rise better.
3. In the meantime, chop the spinach, roasted red peppers, and green onion fine.
4. Next, it’s time to spray the 6x 4-ounce jars with cooking spray or brush each one with butter or oil on the inside.
5. Disperse the spinach, red peppers, and green onion evenly into each jar.
6. Next, pour an even amount of the egg white mixture into each jar and close the lid. (Make sure to not close the lid too tight.)
7. Finally, put the jars into the warmed water and allow them to cook for an hour. Once completed, use tongs or a glove to remove the jars. Let the jars cool, then use a knife to separate the edges, remove them from the jar, and store them as needed.

Oven Version Instructions

1. First, preheat your oven to 325 degrees Fahrenheit, spray a 12-hole silicone muffin tray with spray and cook or grease each hole with butter or oil.
2. Next, fill a large baking dish halfway with hot water and place the silcone muffin tray on top.
3. Then add the Monterey Jack, egg whites, salt, pepper, and cottage cheese in a blender. Allow it to mix on low speed for about a minute until well combined. Mixing at a low speed prevents the eggs from falling apart, allowing them to rise better.
4. Thereafter, divide the green onion, roasted red peppers, and spinach into each silicone hole and fill equally with the egg cheese mixture.
5. Bake for 1 hour (it is recommended not to open the oven during cooking time to prevent the egg bites from dipping in the center).
6. Finally, once done, allow it to cool and remove it from the silicone mold.
7. Serve hot with an English muffin or salad.