Description
These delicious high-protein egg white bites are a perfect healthy breakfast option that combines egg whites, fresh vegetables, and cheese for a low-carb, gluten-free meal prep favorite. Easy to make and packed with flavor, they bake to a light golden finish and are perfect for busy mornings or a nutritious snack.
Ingredients
Scale
Egg Mixture
- 1 ½ cups liquid egg whites
- ¼ cup cottage cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- â…› teaspoon black pepper
Vegetables and Cheese
- ½ cup chopped baby spinach
- ¼ cup diced red bell pepper
- ¼ cup chopped onion
- ¼ cup low-fat shredded cheddar cheese
Other
- Non-stick cooking spray
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 350°F (175°C). Lightly spray a 12-cup muffin tin with non-stick cooking spray to prevent sticking.
- Mix Egg Base: In a medium bowl, whisk together the liquid egg whites, cottage cheese, garlic powder, onion powder, salt, and black pepper until the mixture is smooth and well combined.
- Add Vegetables and Cheese: Gently fold in the chopped baby spinach, diced red bell pepper, chopped onion, and shredded cheddar cheese to the egg mixture ensuring an even distribution of ingredients.
- Fill Muffin Cups: Pour the mixture evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for expansion while baking.
- Bake Until Set: Place the muffin tin in the oven and bake for 20 to 25 minutes, or until the egg bites are fully set and have a light golden color on top.
- Cool and Serve: Remove the egg bites from the oven and let them cool for a few minutes before carefully removing them from the tin. Serve warm or store in the refrigerator for up to 4 days.
Notes
- You can substitute other vegetables like mushrooms or zucchini for a different flavor profile.
- These egg white bites freeze well; simply reheat them in the microwave for a quick meal.
