Egg White Bites Recipe
User Reviews
4.9
Egg White Bites Recipe
Description
This preparation combines liquid egg whites with cottage cheese, cheese blends, and finely diced red bell pepper, spinach, and green onions, seasoned with garlic powder, salt, and pepper. The mixture is poured into a greased muffin tin and baked at 350 degrees for about 20-22 minutes until set and no longer jiggly. The option to blend the mixture before baking produces a smoother, fluffier texture.
The resulting egg bites are tender yet firm enough to hold their shape, with bursts of vegetable flavor and creamy cheese throughout. They offer a convenient portion size for grab-and-go meals. Fresh parsley can be added as a garnish.
Using carton egg whites saves time, and roasted red peppers should be dried well before adding to prevent sogginess. Muffin tins should be well greased to prevent sticking.
These bites keep for several days refrigerated, freeze well for 2-3 months, and can be reheated in the microwave covered with a damp paper towel to maintain moisture.
Ingredients
- 2 ¼ cups egg or 12 egg whites, white, liquid form
- 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 red bell pepper fresh or roasted (see note, finely diced
- ½ cup Monterey jack cheese shredded
- ½ cup spinach chopped, fresh
- 2 tablespoons green onion chopped
- parsley optional, fresh
Instructions
- Preheat oven to 350 degrees.
- Add the egg whites, cottage cheese, hot sauce (if using), garlic powder, salt, and pepper to a large bowl with a spout or measuring cup and whisk until well combined. Alternatively, you can blend this in a blender for 10-20 seconds, or until smooth, for a fluffier bite.
- Mix in the cheeses, bell pepper, spinach, and green onions. Stir until just combined.
- Spray a 12-cup muffin pan with non-stick cooking spray and fill each one to ¾ full. Bake in the preheated oven for 20-22 minutes, or until the eggs are set and no longer jiggly.
- Serve immediately with a sprinkle of fresh parsley and enjoy!
Notes
- Using carton egg whites speeds preparation without sacrificing quality.
- Dry roasted red bell peppers thoroughly before mixing to avoid sogginess.
- Use a well-greased muffin pan to prevent sticking when baking.
- Egg white bites store in an airtight container up to 3-5 days in the fridge or 2-3 months frozen.
- Reheat by covering with a damp paper towel and microwaving until warm to retain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12egg white bites
Amount Per Serving
Calories 35 kcal
% Daily Value*
| Calories | 35kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 197mg | 8% |
| Potassium | 39mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 718IU | 14% |
| Vitamin C | 9mg | 10% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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