Description
These Egg White Bites with Bell Pepper, Spinach, and Feta are a nutritious, protein-packed breakfast or snack option. Combining fluffy egg whites with fresh vegetables and tangy feta cheese, they bake to a light, savory delight perfect for meal prep or a quick bite on the go.
Ingredients
Scale
Main Ingredients
- 4 cups liquid egg whites
- 1 cup low-fat cottage cheese
- ¾ cup bell pepper, diced
- ¾ cup spinach, chopped
- 3 tbsp feta cheese, crumbled
- Cooking spray
- Salt & pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F to ensure it reaches the right temperature for even cooking of the egg bites.
- Prepare Muffin Tin: Lightly grease a muffin tin with cooking spray to prevent the egg whites from sticking and to allow easy removal of the bites after baking.
- Distribute Vegetables and Cheese: Evenly divide the diced bell pepper, chopped spinach, and crumbled feta cheese among the muffin tin cups. This ensures each bite will have a balanced mix of ingredients.
- Pour Egg Whites: Carefully pour the liquid egg whites over the vegetables and cheese in each muffin cup, filling them up without overflowing.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg bites are fully set and lightly golden on top.
- Cool and Serve: Allow the egg bites to cool slightly in the tin to firm up before removing and serving. Enjoy warm or refrigerate for a quick, healthy snack later.
Notes
- Use fresh vegetables for the best flavor and texture.
- Feel free to swap feta with another cheese like goat cheese or cheddar according to preference.
- These egg bites can be stored in the refrigerator for up to 4 days and reheated in a microwave or oven.
- To make it dairy-free, omit the cottage cheese and feta or substitute with plant-based alternatives.
- Season with additional herbs such as dill or parsley for a flavor boost.
