Sun Dried Tomato Egg Bites

Name: Sun Dried Tomato Egg Bites
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 12 serving
Ingredients: 3/4 cup shredded mozzarella cheese (84g); 1/3 cup sun dried tomatoes (80g); 1.5 cup egg whites (360g); 3 large eggs; 2 Tbsp unsweetened almond milk (30g); 1 Tbsp ranch seasoning mix; 1/2 tsp salt; 1/4 tsp black pepper

User Reviews

5.0

12 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
12
Calories
67 kcal
Course
Breakfast
Cuisine
American

Sun Dried Tomato Egg Bites

Heidi Hunt

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These Sun Dried Tomato Egg Bites are the best quick and easy breakfast! They’re full of amazing flavor and perfect for meal prep or breakfast on-the-go! These egg bites are low carb, high protein and gluten-free!

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Ingredients

Servings

3/4 cup shredded mozzarella cheese (84g)
1/3 cup sun dried tomatoes (80g) julienne cut
1.5 cup egg whites (360g)
3 large eggs
2 Tbsp unsweetened almond milk (30g) or milk of choice
1 Tbsp ranch seasoning mix
1/2 tsp salt or to taste
1/4 tsp black pepper

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Instructions

Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan with cooking spray.
Add the sun dried tomatoes and cheese evenly amongst the muffin cavities. Toss the mixture around some with your fingers to help evenly distribute.
In a medium bowl whisk together egg whites, eggs, milk, ranch seasoning mix, salt and pepper.
Fill each 7/8 of the way full with the egg mixture, pouring over the sun dried tomatoes and cheese already in each tin.
Bake for 25-30 minutes or until risen and slightly golden on top.
Let cool for 10 minutes (they will also deflate during this time), then remove and enjoy!

Equipments used:

Notes

To make dairy-free: use dairy-free cheese and make sure to use a dairy-free milk.
To make these with all eggs instead, omit egg whites and just use 10 large eggs.
To make these with all eggs instead, omit egg whites and just use 10 large eggs.
To make these with all egg whites instead, omit eggs and just use 2 cups egg whites.
To make these with all egg whites instead, omit eggs and just use 2 cups egg whites.
To store: store in an airtight container in the fridge for 3-5 days.
To Freeze: let cool completely then store in a freezer-safe bag or air-tight container. They’ll stay good for up to 3 months.