Description
Delicious and protein-packed Egg White Bites made with cottage cheese, sun-dried tomatoes, baby spinach, and bell peppers. These savory bites are baked to perfection, making for a healthy and satisfying breakfast or snack option that is low in fat and calories.
Ingredients
Scale
Egg Mixture
- 2 cups egg whites (equivalent to 12 large egg whites)
- 1/2 cup cottage cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Vegetable Toppings
- 1/4 cup sun-dried tomatoes, chopped
- 1/2 cup baby spinach, finely chopped
- 1/4 cup bell pepper, diced
Instructions
- Preheat the oven: Preheat your oven to 180°C (350°F). Lightly grease a 12-cup muffin tin or line six cups with silicone liners to prevent sticking.
- Blend the base: In a blender, combine the egg whites, cottage cheese, salt, and pepper. Blend the mixture until smooth and frothy to ensure an even texture.
- Fill the muffin cups: Pour the blended egg white mixture evenly into the prepared muffin cups, filling each about three-quarters full to allow room for toppings and rising.
- Add the toppings: Divide the chopped sun-dried tomatoes, baby spinach, and diced bell peppers evenly among the muffin cups. Spread the mix-ins uniformly for balanced flavor in each bite.
- Bake the egg bites: Place the muffin tin in the oven and bake for 13 to 15 minutes or until the egg whites are fully set. Monitor closely to avoid overcooking which can dry them out.
- Cool and serve: Remove the muffin tin from the oven and allow the egg bites to cool for a few minutes. Carefully take them out of the tin and serve warm. Store leftovers in the refrigerator for later enjoyment.
Notes
- Use silicone muffin liners or thoroughly grease the tin to prevent sticking.
- Customize the vegetable toppings with your favorite veggies or herbs.
- Store egg bites in an airtight container in the fridge for up to 3 days.
- Reheat gently in the microwave or oven before serving.
- Ensure the egg whites are fully cooked to avoid any runny texture.
