Egg White Bites
Fluffy, high-protein baked egg white bites packed with vegetables and cheese. A perfect make-ahead, low-carb breakfast for busy mornings.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Gluten-Free, High-Protein, Low-Carb
Ingredients
Scale
1 cup egg whites (about 8 large egg whites)
1/2 cup diced vegetables (e.g., spinach, bell peppers, onions, sautéed and cooled)
1/2 cup shredded reduced-fat cheese (e.g., mozzarella or feta)
1/4 cup diced cooked turkey or chicken (optional)
Salt and pepper to taste
Cooking spray or silicone muffin liners
1 tbsp plain yogurt or blended cottage cheese (optional, for creaminess)
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with silicone liners.
- If using, sauté diced vegetables until soft. Let cool. Whisk egg whites in a large bowl until frothy. Season with salt and pepper.
- Gently fold the cooled vegetables, cheese, and optional protein into the egg whites.
- Divide mixture evenly among muffin cups, filling each 3/4 full.
- Bake for 20-25 minutes, until tops are golden and centers are set.
- Cool in tin for 5 minutes, then transfer to a wire rack. Serve warm or store.
Notes
- For best texture, ensure vegetables are cooked and cooled to remove excess moisture.
- Bites can be stored in the fridge for 4 days or frozen for up to 3 months.
- Reheat in microwave for 60-90 seconds or in a toaster oven/air fryer until warm.
Nutrition
- Serving Size: 1 egg bite
- Calories: 50 kcal
- Sugar: 1g
- Sodium: 150mg
- Fat: 2g
- Saturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 5mg
Find it online: https://maxketokitchen.com/egg-white-bites/