Description
These Egg White Bites are a healthy and protein-packed breakfast option, perfect for meal prep. Made with liquid egg whites, cottage cheese, mozzarella, and fresh vegetables, they are baked to perfection in a silicone muffin pan, resulting in fluffy, flavorful bites that are low in calories and gluten-free.
Ingredients
Scale
Egg Mixture
- 1 1/2 cups liquid egg whites
- 1/4 cup low-fat cottage cheese
- 1/4 cup shredded mozzarella cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Vegetables
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely chopped fresh spinach
- 2 tablespoons finely chopped green onions
Other
- Nonstick cooking spray
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly coat a silicone muffin pan with nonstick cooking spray to prevent sticking.
- Blend Egg Mixture: In a blender, combine the liquid egg whites, low-fat cottage cheese, shredded mozzarella cheese, salt, and black pepper. Blend the mixture until it becomes smooth and slightly frothy, ensuring the cheeses are well incorporated.
- Fill Muffin Cavities: Evenly distribute the finely diced red bell pepper, chopped fresh spinach, and chopped green onions into each muffin cavity, creating a flavorful vegetable base.
- Add Egg Mixture: Carefully pour the blended egg white mixture over the vegetables in each muffin cavity, filling them about three-quarters full to allow room for expansion during baking.
- Bake: Place the muffin pan on a baking sheet and bake in the preheated oven for 18 to 22 minutes, or until the egg white bites are set firmly in the center and lightly golden on top.
- Cool and Serve: Remove the muffin pan from the oven and let the egg white bites cool for 5 minutes. Gently pop them out of the pan and serve warm, or store them in the refrigerator for convenient meal prep options.
Notes
- You can substitute feta or cheddar cheese for the mozzarella to vary the flavor.
- For added protein and flavor, include cooked turkey sausage or diced mushrooms in the vegetable layer.
- Store the egg white bites in an airtight container in the refrigerator for up to 4 days.
- They can also be frozen for up to 2 months for longer storage.
