Egg White Bites Recipe

Introduction

These Egg White Bites are a light, protein-packed snack that’s perfect for breakfast or anytime you need a healthy boost. Packed with fresh vegetables and melted cheese, they’re easy to make and delightful to eat.

Ingredients

• 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)
• 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

1. Step 1: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Step 2: In a large bowl with a spout or a measuring cup, whisk together the egg whites, cottage cheese, hot sauce (if using), garlic powder, salt, and black pepper until well combined. For a fluffier texture, you can blend the mixture in a blender for 10-20 seconds until smooth.
3. Step 3: Fold in the shredded Monterrey jack cheese, diced red bell pepper, chopped spinach, and green onions until just mixed.
4. Step 4: Lightly spray a 12-cup muffin pan with non-stick cooking spray. Pour the mixture evenly into the muffin cups, filling each about ¾ full.
5. Step 5: Bake in the preheated oven for 20-22 minutes, or until the egg bites are set and no longer jiggly in the center.
6. Step 6: Remove from the oven and let cool slightly. Serve immediately with a sprinkle of fresh parsley if desired. Enjoy!

Tips & Variations

• For an extra creamy texture, use full-fat cottage cheese or add a splash of milk to the egg mixture.
• Feel free to swap the red bell pepper for other vegetables like mushrooms, zucchini, or tomatoes.
• Add cooked bacon or sausage for a heartier version.
• If you prefer milder flavors, omit the hot sauce or reduce the garlic powder.
• You can prepare these in advance and refrigerate or freeze for quick meals throughout the week.

Storage

Store leftover egg white bites in an airtight container in the refrigerator for up to 4 days. To reheat, microwave for about 30 seconds or until warmed through. For longer storage, freeze the bites individually on a baking sheet, then transfer to a freezer-safe bag and use within 2 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just egg whites?

Yes, you can substitute whole eggs for egg whites, but keep in mind the texture and calorie content will be richer. Adjust seasoning accordingly.

How do I make these egg white bites fluffier?

Blending the egg whites and cottage cheese mixture for 10-20 seconds before adding the veggies and cheese helps create a smoother, fluffier texture.

Egg White Bites Recipe

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★★★★★

4.6 from 141 reviews

These egg white bites are a protein-packed, healthy breakfast or snack option. Fluffy and flavorful, they combine egg whites with cottage cheese, veggies, and cheese, then are baked to perfection. Perfect for meal prep or a quick nutritious meal.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Total Time: 32 minutes
• Yield: 12 egg white bites 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

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 and 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

Garnish

• Fresh parsley (optional)

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the perfect temperature for baking the egg white bites evenly.
2. Make the Base: In a large bowl with a spout or a measuring cup, combine the liquid egg whites, cottage cheese, optional hot sauce, garlic powder, salt, and black pepper. Whisk thoroughly until the mixture is well combined. For a fluffier texture, you can blend this mixture in a blender for 10-20 seconds until smooth.
3. Add Toppings: Gently fold in the shredded Monterrey jack cheese, diced red bell pepper, chopped spinach, and chopped green onions into the egg mixture until just combined, taking care not to overmix.
4. Prepare Muffin Pan: Spray a 12-cup muffin pan with non-stick cooking spray to prevent sticking and make removal easier.
5. Fill Muffin Cups: Pour the egg mixture into each muffin cup, filling them about ¾ full to allow room for rising.
6. 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 jiggle when you gently shake the pan.
7. Serve: Remove from the oven, let cool slightly, then serve immediately, optionally garnished with fresh parsley for added flavor and color.

Notes

• You can use fresh or roasted red bell peppers depending on your flavor preference; roasting adds a smoky sweetness.
• Blending the egg mixture results in a smoother, fluffier texture.
• These egg white bites can be stored in the refrigerator for up to 4 days and reheated for a quick breakfast or snack.

Keywords: egg white bites, healthy breakfast, protein-packed, baked egg muffins, low fat breakfast, quick breakfast, meal prep