Description
These Baked Egg White Bites are a light, protein-packed option perfect for breakfast or a snack. Made with egg whites, fresh spinach, roasted red peppers, and Parmesan cheese, they’re full of flavor and nutrition while keeping things low in fat. Ideal for a grab-and-go breakfast, these egg bites are also customizable with your favorite vegetables and herbs.
Ingredients
Scale
- 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 cheese
Instructions
- Prepare the oven and muffin pan:
- Preheat the oven to 350°F (175°C). Position a rack in the center of the oven.
- Line a muffin pan with foil liners and spray lightly with cooking spray to prevent sticking.
- Mix the egg whites and sour cream:
- In a medium bowl, whisk together the egg whites and sour cream until well combined.
- Add the vegetables and seasoning:
- Add the baby spinach, roasted red peppers, green onions, kosher salt, black pepper, and Italian seasoning to the egg mixture. Stir to combine.
- Fill the muffin pan:
- Fill each muffin well of the foil-lined pan three-quarters full with the egg mixture. Top each with a sprinkle of Parmesan cheese.
- Bake the egg bites:
- Bake in the preheated oven for 20 minutes, or until the egg bites are puffed, the cheese is melted, and a knife or toothpick inserted into the center comes out clean.
- Cool and serve:
- Allow the egg bites to cool for several minutes before serving.
- Prep Time: 10mins
- Cook Time: 25mins