Egg White Bites Recipe

 

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 6 servings

Yield: 12 egg bites

Egg white bites are a convenient, protein-packed breakfast option that is quick, easy, and healthy. This version is loaded with fresh spinach, roasted red peppers, green onions, and Parmesan cheese for a flavorful start to your day. They are perfect for meal prep and can be easily reheated for a quick breakfast on the go.

Ingredients

• Cooking spray
• 12 large egg whites, or 1 1/2 cups pasteurized egg whites
• 1/4 cup light or regular sour cream
• 2 cups packed coarsely chopped baby spinach
• 1/2 cup diced jarred roasted red peppers, well drained
• 2 medium green onions, thinly sliced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon Italian seasoning
• 1/3 cup finely grated Parmesan

Steps to Make It

1. Gather the ingredients.

2. Prepare the muffin pan:

   • Line a muffin pan with foil liners and spray lightly with cooking spray.

3. Preheat the oven:

   • Position a rack in the center of the oven and heat to 350 F.

4. Mix the egg whites and sour cream:

   • In a medium bowl, whisk together the egg whites and sour cream until combined.

5. Add the vegetables and seasoning:

   • Add the spinach, roasted red peppers, green onions, salt, pepper, and Italian seasoning to the egg mixture. Stir to combine.

6. Fill the muffin pan:

   • Fill the wells of the foil-lined muffin pan three-quarters full with the egg mixture. Top each evenly with Parmesan.

7. Bake:

   • Bake until the egg bites are puffed, the cheese is melted, and a paring knife or toothpick inserted into the center comes out clean, about 20 minutes.

8. Cool and serve:

   • Let the egg bites cool for several minutes before serving.

Tips

• Prevent sticking: Even with nonstick pans, egg bites can stick. Line the wells with foil liners and spray them lightly with cooking spray. If you don't have foil liners, spray the wells of a nonstick muffin pan directly with cooking spray.
• Use extra yolks: If you end up with lots of extra egg yolks, use them to make lemon curd, spaghetti carbonara, Caesar salad dressing, or cured egg yolks.

How to Store and Freeze

• Store: Keep any leftover egg white bites in an airtight container in the fridge for up to four days. Reheat in the microwave, covered loosely with a paper towel.
• Freeze: For longer storage, transfer the cooled egg bites to a zip-top freezer bag and freeze for up to a month. Defrost in the fridge before reheating and enjoying.

Nutrition Facts (per serving)

• Calories: 86
• Fat: 3g
• Carbs: 4g
• Protein: 10g

Enjoy these delicious and healthy egg white bites as a convenient and tasty start to your day!