Description
These Delicious High Protein Egg White Bites are a nutritious and flavorful breakfast or snack option. Packed with egg whites and cottage cheese for extra protein, combined with fresh spinach and red bell pepper for a veggie boost, these bites are baked to light and fluffy perfection with a cheesy finish.
Ingredients
Scale
Egg Mixture
- 8 large egg whites
- 1/4 cup cottage cheese
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
Fillings & Toppings
- 1/2 cup spinach, chopped
- 1/4 cup red bell pepper, finely diced
- 1/4 cup shredded cheddar cheese (optional)
Other
- Nonstick cooking spray
Instructions
- Prepare Oven and Muffin Tin: Preheat your oven to 350°F (175°C). Lightly spray a muffin tin with nonstick cooking spray to ensure easy removal of the egg bites after baking.
- Blend Egg Mixture: In a blender or mixing bowl, combine the egg whites, cottage cheese, garlic powder, salt, and pepper. Blend or whisk together until the mixture is smooth and frothy, which will help create light and fluffy bites.
- Fill Muffin Cups: Pour the egg mixture into the prepared muffin tin cups, filling each about two-thirds full to allow room for the fillings and expansion during baking.
- Add Vegetables and Cheese: Evenly sprinkle the chopped spinach, diced red bell pepper, and if using, shredded cheddar cheese into each muffin cup on top of the egg mixture.
- Bake: Place the muffin tin in the oven and bake for 18-20 minutes. Bake until the egg bites are set in the center and golden around the edges, indicating they are fully cooked.
- Cool and Serve: Remove the muffin tin from the oven and let the egg bites cool briefly for a few minutes before carefully removing them from the tin. Serve warm, or store in an airtight container for later consumption.
Notes
- For a dairy-free version, omit the cottage cheese and cheddar cheese.
- You can customize the vegetables with mushrooms, onions, or tomatoes as per your preference.
- These bites can be refrigerated for up to 4 days and reheated in the microwave.
- Ensure not to overfill the muffin cups to avoid spillage during baking.
- Use fresh or frozen spinach; if using frozen, thaw and squeeze out excess moisture before using.
