Description
Delicious and protein-packed Egg White Bites that are fluffy, cheesy, and perfect for a healthy breakfast or snack. These bites combine liquid egg whites, cottage cheese, fresh vegetables, and a blend of cheeses, baked to perfection in a muffin pan for easy serving.
Ingredients
Scale
Egg Mixture
- 2 ¼ cups liquid egg whites (or 12 egg whites)
- ½ cup cottage cheese (2-4%)
- ½-1 teaspoon hot sauce (optional)
- ¼ teaspoon garlic powder
- ½ teaspoon salt (to taste)
- ¼ teaspoon black pepper (to taste)
Vegetables & Cheese
- ½ cup finely diced red bell pepper (fresh or roasted)
- ½ cup shredded Monterrey jack cheese
- ½ cup chopped fresh spinach
- 2 tablespoons chopped green onions
- Fresh parsley (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the egg white bites.
- Make the Base: In a large bowl with a spout or a measuring cup, whisk together the liquid egg whites, cottage cheese, optional hot sauce, garlic powder, salt, and black pepper until well combined. For a fluffier texture, blend the mixture in a blender for 10-20 seconds until smooth.
- Add Toppings: Fold in the shredded Monterrey jack cheese, finely diced red bell pepper, chopped fresh spinach, and chopped green onions gently until just combined.
- Prepare Muffin Pan: Spray a 12-cup muffin pan with non-stick cooking spray to prevent sticking, then fill each cup about ¾ full with the egg mixture.
- Bake: Place the muffin pan in the preheated oven and bake for 20-22 minutes or until the egg bites are set and no longer jiggly in the center.
- Serve: Remove from oven and serve immediately. Garnish with a sprinkle of fresh parsley if desired. Enjoy your healthy and savory egg white bites!
Notes
- Use fresh or roasted red bell pepper according to your taste preference.
- For fluffier bites, blending the egg mixture is recommended before adding the vegetables and cheese.
- You can customize the spices and hot sauce amount based on your heat tolerance.
- These can be made ahead and refrigerated for up to 3 days or frozen for up to 1 month.
