Description
These protein-packed egg white bites are a healthy, low-calorie breakfast or snack option made with egg whites, veggies, and cheese. They’re perfect for meal prep and easy to customize.
Ingredients
Units
Scale
- 2 cups egg whites
- 1/4 cup diced red bell pepper
- 1/4 cup diced spinach
- 1/4 cup diced onion
- 1/4 cup shredded low-fat cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Non-stick cooking spray
Instructions
- Preheat the oven to 350°F (175°C). Spray a muffin tin with non-stick cooking spray.
- In a mixing bowl, whisk together egg whites, salt, and pepper.
- Divide the chopped vegetables evenly into each muffin cup.
- Pour the egg whites over the vegetables in each muffin cup, filling about 3/4 full.
- Top each cup with a sprinkle of shredded cheddar cheese.
- Bake for 20-25 minutes, or until the egg whites are set and the tops are lightly golden.
- Let cool slightly before removing from the muffin tin. Serve warm or store in the fridge for up to 5 days.
Notes
- Use silicone muffin cups for easier removal.
- You can substitute or add other vegetables like mushrooms or zucchini.
- Freeze extra bites and reheat in the microwave for a quick meal.
Nutrition
- Serving Size: 2 bites
- Calories: 70
- Sugar: 1g
- Sodium: 180mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 5mg