Description
These light, fluffy, and protein-packed egg white bites are a great way to start your day! They’re low in carbs, high in protein, and customizable with your favorite veggies and cheese. Perfect for a quick breakfast or snack on the go!
Ingredients
Scale
- 2 cups egg whites (about 10-12 egg whites or from a carton)
- 1/4 cup cottage cheese (makes them extra creamy)
- 1/4 cup shredded cheddar cheese (or feta for a tangy twist)
- 1/4 cup bell peppers, finely diced
- 1/4 cup spinach, chopped
- 2 tbsp green onions, chopped
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika (optional, for extra flavor)
- Cooking spray or oil (for greasing)
Instructions
- Preheat the oven to 350°F (175°C). Grease a muffin tin with cooking spray or line with silicone liners.
- Blend the base: In a blender, combine egg whites, cottage cheese, garlic powder, onion powder, salt, and pepper. Blend until smooth and slightly frothy.
- Prepare the mix-ins: Evenly distribute the bell peppers, spinach, and green onions into the muffin tin cups.
- Pour the egg mixture into each cup, filling about ¾ full. Sprinkle with cheddar cheese and paprika if using.
- Bake for 20–25 minutes, or until the egg bites are set and slightly golden on top.
- Cool & serve: Let them cool for a few minutes before removing from the tin. Enjoy warm or store for later!
Storage & Reheating:
- Store in an airtight container in the fridge for up to 5 days.
- Reheat in the microwave for 20–30 seconds or enjoy cold!
- Freeze for up to 3 months—just thaw overnight in the fridge before reheating.
Notes
- For a dairy-free version, skip the cheese or use a dairy-free alternative.
- Add some cooked turkey bacon, chicken, or mushrooms for extra flavor and protein!
- Want a spicy kick? Add a pinch of red pepper flakes or chopped jalapeños.