Description
High-protein, low-fat egg white bites perfect for breakfast or a post-workout snack. These are easy to make and customizable with your favorite veggies and seasonings.
Ingredients
- 2 cups egg whites
- 1/4 cup diced bell peppers
- 1/4 cup chopped spinach
- 1/4 cup diced onion
- 1/4 cup shredded low-fat cheddar cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
- Non-stick cooking spray
Instructions
- Preheat the oven to 350°F (175°C) and spray a muffin tin with non-stick cooking spray.
- In a large mixing bowl, whisk together the egg whites, salt, and pepper.
- Add the bell peppers, spinach, onion, and cheese to the bowl and stir to combine.
- Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20–25 minutes, or until the egg whites are fully set and the tops are slightly golden.
- Remove from oven and let cool slightly before serving. Store leftovers in the refrigerator.
Notes
- You can add or swap veggies like mushrooms or zucchini.
- Use silicone muffin cups for easier removal and cleanup.
- Can be stored in the fridge for up to 4 days or frozen for longer storage.