Egg White Bites
My homemade egg white bites are packed with flavor and full of fun mix-ins. They are high in protein and perfect for meal prep. Watch the video below to see how I make it in my kitchen!
Servings 6 servings
Calories 58kcal
Ingredients
- 2 cups egg whites 12 large egg whites
- 1/2 cup cottage cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup sun dried tomatoes chopped
- 1/2 cup baby spinach finely chopped
- 1/4 cup bell pepper diced
Instructions
- Preheat the oven to 180C/350F. Lightly grease a 12-cup muffin tin or use silicone liners. You will need 6 for this batch.
- In a blender, combine the egg whites, cottage cheese, salt, and pepper. Blend until smooth.
- Pour the blended egg white mixture into each muffin cup, filling them about 3/4 full.
- Evenly distribute the sun-dried tomatoes, baby spinach, and bell peppers among the muffin cups.
- Bake for 13-15 minutes or until the egg whites are set. Let the bites cool for a few minutes before removing them from the muffin tin. Serve warm or store for later.
Video
Notes
TO STORE: Store the egg bites in an airtight container in the fridge for 4-5 days.
TO FREEZE: Once the egg bites have cooled, place them in freezer-safe containers and store them in the freezer for up to 6 months.
TO REHEAT: Microwave the egg bites in 15-second intervals until warm.
Variations
- Cheese. Add ¼ cup of feta cheese, cheddar cheese, mozzarella cheese, or Monterey jack cheese.
- Protein. Add finely chopped (and cooked) bacon, diced ham, or turkey sausage.
- Veggies. Try finely chopped green onions, chives, garlic, or cooked broccoli.
- Spices. Add 2 teaspoons of garlic powder, onion powder, or paprika.
Nutrition
Serving: 1serving | Calories: 58kcal | Carbohydrates: 2g | Protein: 11g | Fat: 1.2g | Sodium: 407mg | Potassium: 176mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 437IU | Vitamin C: 9mg | Calcium: 21mg | Iron: 0.2mg | NET CARBS: 2g