Simple Egg White Bites (Printer-Friendly Version)
Protein-rich egg white bites with veggies and cheese for a nutritious, easy-to-make breakfast.
# What You'll Need:
→ Egg Whites
01 -
6 large egg whites
→ Vegetables
02 -
1/2 cup diced bell peppers
03 -
1/2 cup diced onions
→ Dairy
04 -
1/2 cup shredded cheese (cheddar, feta, or mozzarella)
→ Seasonings
05 -
Salt, to taste
06 -
Black pepper, to taste
# Steps to Follow:
01 -
Preheat the oven to 375°F (190°C) and grease a mini muffin tin with non-stick cooking spray.
02 -
In a mixing bowl, gently whisk the egg whites, diced bell peppers, diced onions, shredded cheese, salt, and pepper just until combined to maintain a light texture.
03 -
Spoon the mixture evenly into the prepared muffin tin cups, filling each about three-quarters full.
04 -
Bake for 15 to 20 minutes at 375°F until the egg bites are set and slightly golden on top.
05 -
Remove from the oven and allow to cool slightly before removing from the muffin tin. Serve warm or store for later use.
# Additional Tips:
01 -
Use room temperature egg whites for better aeration and fluffiness.
02 -
Avoid overmixing to keep the texture light and tender.
03 -
Egg bites can be stored in the refrigerator for 3-4 days or frozen for up to 2 months; reheat in microwave or oven before serving.