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Egg White Bites with Sun-Dried Tomatoes, Spinach, and Bell Peppers Recipe

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  • Author: admin
  • Prep Time: 5 minutes
  • Cook Time: 13-15 minutes
  • Total Time: 18-20 minutes
  • Yield: 12 egg white bites (6 servings, 2 bites per serving)
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

These Egg White Bites are a healthy and protein-packed snack perfect for breakfast or a quick bite. Made with egg whites, cottage cheese, and loaded with nutritious vegetables like sun-dried tomatoes, spinach, and bell peppers, they are light, fluffy, and easy to make. Baked in muffin tins for individual portions, they offer a convenient grab-and-go option for any time of day.

Ingredients

Scale

Egg Mixture

  • 2 cups egg whites (equivalent to 12 large egg whites)
  • 1/2 cup cottage cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Vegetables and Toppings

  • 1/4 cup sun-dried tomatoes, chopped
  • 1/2 cup baby spinach, finely chopped
  • 1/4 cup bell pepper, diced

Instructions

  1. Preheat the oven: Preheat your oven to 180°C (350°F). Lightly grease a 12-cup muffin tin or use six silicone liners to prevent sticking.
  2. 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.
  3. Fill the muffin cups: Pour the blended egg white mixture evenly into the prepared muffin cups, filling each approximately 3/4 full to allow space for expansion during baking.
  4. Add the toppings: Divide the sun-dried tomatoes, baby spinach, and diced bell peppers evenly among the muffin cups, spreading them out to ensure every bite has balanced flavors and texture.
  5. 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 firm to the touch. Avoid overcooking to keep the bites moist and tender.
  6. Cool and serve: Remove the muffin tin from the oven and allow the egg bites to cool for a few minutes. Gently remove them from the tin using a knife or spatula. Serve warm immediately or store for later use.

Notes

  • Use silicone liners or grease the muffin tin well to prevent sticking and make removal easier.
  • These egg white bites can be stored in an airtight container in the refrigerator for up to 4 days.
  • Reheat gently in the microwave or oven before serving for best texture.
  • Feel free to customize with your favorite vegetables or add herbs for additional flavor.
  • If you prefer whole eggs for richer texture, try substituting some egg whites with whole eggs, but note that nutrition values will change.

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Find it online: https://breakfasttodinner.com/egg-white-bites-with-sun-dried-tomatoes-spinach-and-bell-peppers-recipe/