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High Protein Egg White Bites - A Healthy Breakfast Made Easy

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 cup liquid egg whites (from a carton or about 6 fresh egg whites)
  • 2 whole eggs (for a little richness and structure)
  • 1/2 cup cottage cheese (low fat works great)
  • 1/4 cup shredded cheddar cheese (or your favorite)
  • 1/4 cup chopped spinach (fresh or frozen, thawed and squeezed dry)
  • 2 tablespoons diced bell pepper (any color)
  • 1 tablespoon chopped green onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • Nonstick cooking spray

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit. Spray a 12 cup muffin tin well with nonstick cooking spray. This step is important to prevent sticking.
  2. In a blender, combine the liquid egg whites, whole eggs, and cottage cheese. Blend on high for about 20 seconds until the mixture is smooth and frothy. The cottage cheese disappears into the eggs, making them extra creamy.
  3. Add the salt, pepper, and garlic powder. Pulse a few times to mix in the seasonings.
  4. Stir in the spinach, bell pepper, and green onion. Do not blend these. Use a spoon or spatula to fold them into the egg mixture. You want the pieces to stay visible.
  5. Sprinkle the shredded cheddar cheese evenly into the bottom of each muffin cup. This helps create a little cheesy layer at the bottom.
  6. Pour the egg mixture into each cup, filling them about three quarters full. The bites will puff up a little in the oven.
  7. Bake for 18 to 22 minutes. The bites are done when the centers are set and a toothpick inserted in the middle comes out clean. Do not overbake or they will become rubbery.
  8. Let them cool in the pan for 5 minutes. Run a knife around the edges to loosen them, then transfer to a wire rack to cool completely.