Description
These savory egg white bites are a healthy and delicious option for breakfast or a snack.
Ingredients
Scale
- 2 cups liquid egg whites
- 1 cup small curd cottage cheese
- 1/2 cup shredded Gruyère or sharp cheddar cheese
- 1/4 cup roasted red peppers
- 2 cups fresh baby spinach
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Cooking spray
Instructions
- Start by placing your egg whites, cottage cheese, sea salt, black pepper, and garlic powder into a high-speed blender. Blend on high for about thirty to forty seconds until smooth and let it sit for a minute.
- Prepare your add-ins by finely dicing your roasted red peppers and chopping the baby spinach into small ribbons.
- Preheat your oven to 300°F. Use a silicone muffin pan for easy removal.
- Divide your diced peppers and chopped spinach evenly among the twelve muffin cups.
- Carefully pour the blended egg mixture over the vegetables in each cup, filling them about three-quarters of the way. Sprinkle the shredded Gruyère cheese over the top of each cup.
- To prevent the egg whites from becoming rubbery, use a bain-marie. Pour about an inch of hot water into a metal baking sheet that holds your silicone muffin pan.
- Bake for about 25 to 30 minutes, or until the centers are set but still have a slight jiggle.
- Once done, carefully remove the baking sheet from the oven and let the egg white bites sit in the silicone pan for at least five to ten minutes before serving.
Notes
- These egg white bites can be customized with your favorite vegetables.
- Store leftovers in the refrigerator for up to four days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin cup
- Calories: 80
- Sugar: 1g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 0mg
Keywords: egg white bites, healthy snacks, breakfast bites