Description
Delicious and protein-packed Egg White Bites made with cottage cheese, sun-dried tomatoes, baby spinach, and bell peppers. These fluffy, flavorful bites are perfect for a healthy breakfast or snack, baked to perfection in a muffin tin for easy portion control.
Ingredients
Scale
Egg White Mixture
- 2 cups egg whites (equivalent to 12 large egg whites)
- 1/2 cup cottage cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
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 place six silicone liners inside to prevent sticking.
- Blend the base: In a blender, combine the egg whites, cottage cheese, salt, and pepper. Blend until the mixture is smooth and frothy, ensuring an even texture for the egg bites.
- Fill the muffin cups: Pour the blended egg white mixture evenly into the prepared muffin cups, filling each about 3/4 full to allow space for rising.
- Add the toppings: Evenly divide the chopped sun-dried tomatoes, baby spinach, and diced bell peppers among the filled muffin cups, spreading them out for uniform flavor throughout each bite.
- Bake the egg bites: Place the muffin tin in the oven and bake for 13-15 minutes or until the egg whites are fully set and lightly firm to the touch. Avoid overcooking to keep them moist and tender.
- Cool and serve: Remove the muffin tin from the oven and let the egg bites cool for a few minutes. Gently pop them out of the tin and serve warm. These bites can also be stored for later consumption.
Notes
- To prevent sticking, silicone liners are recommended, but greasing the muffin tin works as well.
- Feel free to swap sun-dried tomatoes for fresh cherry tomatoes if preferred.
- These egg bites can be refrigerated for up to 3 days or frozen for longer storage.
- Reheat gently in the microwave or oven before serving.
- Add your favorite herbs or spices for additional flavor customization.
