Go Back
–+ servings
Baked Egg White Bites with Spinach, Red Pepper, and Parmesan finished dish

Baked Egg White Bites with Spinach, Red Pepper, and Parmesan

Recipe card for Baked Egg White Bites with Spinach, Red Pepper, and Parmesan.
Print Recipe Pin Recipe
Servings: 12 servings
Course: Breakfast
Ingredients Method

Ingredients
  

Ingredients
  • 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

Method
 

Preparation
  1. Prepare the oven and muffin pan: Preheat the oven to 350°F (175°C). Position a rack in the center of the oven.
  2. Line a muffin pan with foil liners and spray lightly with cooking spray to prevent sticking.
  3. Mix the egg whites and sour cream: In a medium bowl, whisk together the egg whites and sour cream until well combined.
  4. 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.
  5. 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.
  6. 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.
  7. Cool and serve: Allow the egg bites to cool for several minutes before serving.

Tried this recipe?

Let us know how it was!