Ingredients
Main Ingredients
- 1 cup liquid egg whites (or from 8 eggs)
- ¼ cup cottage cheese or Greek yogurt
- ¼ cup shredded mozzarella or Monterey Jack cheese
- ¼ cup diced roasted red pepper
- ¼ cup chopped spinach
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 325 °F (165 °C) and grease a muffin tin to prevent the egg bites from sticking.
- Blend Egg Mixture: In a blender or food processor, combine liquid egg whites, cottage cheese or Greek yogurt, and a pinch of salt. Blend until the mixture is completely smooth and creamy.
- Add Vegetables and Cheese: Gently stir in the chopped spinach, diced roasted red pepper, and shredded mozzarella or Monterey Jack cheese until evenly distributed throughout the mixture.
- Pour and Bake: Pour the egg mixture evenly into the prepared muffin tin cups. Bake for 20 to 22 minutes until the bites are set and lightly puffed.
- Cool and Serve: Allow the egg white bites to cool in the muffin tin for about 5 minutes before carefully removing. Serve warm or refrigerate for later enjoyment.
Notes
- Store cooked egg white bites in the refrigerator for up to 5 days or freeze for longer storage.
- Reheat frozen or refrigerated bites in the microwave for a quick meal.
- Add hot sauce for an extra spicy kick to enhance flavor.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American
- Diet: Low Carb
