Description
These Egg White Bites are a light, protein-packed breakfast or snack option made with smooth blended egg whites, cottage cheese, and flavorful vegetables like sun-dried tomatoes, spinach, and bell peppers. Baked to perfection in a muffin tin, these bites are easy to prepare and perfect for meal prep or a quick on-the-go meal.
Ingredients
Scale
Egg White Mixture
- 2 cups egg whites (equivalent to 12 large egg whites)
- 1/2 cup cottage cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Vegetable Mix-ins
- 1/4 cup sun-dried tomatoes, chopped
- 1/2 cup baby spinach, finely chopped
- 1/4 cup bell pepper, diced
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 180°C (350°F). Lightly grease a 12-cup muffin tin or use six silicone liners to prevent sticking, ensuring easy removal of the baked egg bites.
- Blend Egg Mixture: In a blender, combine the egg whites, cottage cheese, salt, and pepper. Blend until the mixture is smooth and frothy, which helps ensure a light and airy texture for the bites.
- Fill Muffin Cups: Pour the blended egg white mixture evenly into the prepared muffin cups, filling each approximately 3/4 full to allow room for the mixture to expand as it bakes.
- Add Vegetables: Divide the sun-dried tomatoes, baby spinach, and diced bell peppers evenly among the muffin cups. Spread the mix-ins throughout the cups to distribute flavor evenly in every bite.
- Bake the Egg Bites: Bake the egg bites in the preheated oven for 13-15 minutes or until the egg whites are fully set. Keep a close watch to avoid overcooking, which can dry out the bites.
- Cool and Serve: Remove the muffin tin from the oven and allow the egg bites to cool for a few minutes. Gently remove them from the tin and serve warm, or store for later use.
Notes
- To prevent sticking, use silicone liners or lightly grease the muffin tin before pouring in the egg mixture.
- For added flavor, consider adding herbs like chives, parsley, or basil into the egg mixture.
- These egg bites can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave.
- To make this recipe dairy-free, substitute cottage cheese with a plant-based alternative or omit it.
- Feel free to customize with other vegetables or cheeses according to your preference.
- Prep Time: 2 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
