Egg White Bites

I’m always on the hunt for a high protein and low carb snack or meal that doesn’t take a long time to make. I’m not a huge breakfast person. During the week I usually fast in the morning, but I love breakfast for dinner or a hearty snack when I get home from work. On the Sundays when I have my stuff together and meal prep, egg white bites are always on my list to make. They’re really easy to put together and make enough to last throughout the week.

What you’ll need are egg whites, greens, veggies of your choice, meat of your choice and seasoning.

I use a muffin pan to make the egg white bites. This is a Pampered Chef stone pan, which I love for these. They don’t stick and I know you’re not supposed to spray the stones, but I do for these and used a little olive oil. First thing to go in is chopped spinach.

After the chopped spinach, I added bacon pieces. I made these at my parents one Sunday when the kids were swimming. My dad had already made bacon, so I used what was there. If I was at home, I would have used turkey bacon.

Next, it’s time to add the veggies. I bought diced tomatoes and peppers to add to the muffin pans.

The last thing you’ll need to do is add the egg whites. I fill mine close to the top, making sure to leave a little room, they don’t rise too much in this pan. Sprinkle with salt and pepper or whatever seasoning you’d prefer. Bake at 350 for about 18-20 minutes or until eggs are set.

Aren’t they pretty?!?

Sometimes I add avocado to the top and sprinkle with red pepper flakes!

Egg White Bites

Print Recipe

Healthy egg white bites, perfect for a quick breakfast or snack.

Servings

12 bites

Servings 12 bites

Egg White Bites Print Recipe Healthy egg white bites, perfect for a quick breakfast or snack. Servings 12 bites Servings 12 bites

Ingredients

• 1 container egg whites
• 1 1/2 cups chopped spinach
• 1/2 cup diced tomatoes
• 1/2 cup diced peppers
• 1 cup chopped bacon
• salt and pepper to taste

Servings: bites

Instructions

1. Preheat the oven to 350 degrees. Coat a muffin pan with cooking spray.
2. In each muffin tin, place a spoonful of chopped spinach, bacon, tomatoes and peppers.
3. Fill each muffin tin up with egg whites, about 3/4 of the way, covering the veggies.
4. Sprinkle with salt and pepper.
5. Bake for 18-20 minutes or until the eggs are completely set.
6. Let them sit for 5 minutes when coming out of the oven.
7. Move to a wire rack to finish cooling. Place in a container once completely cooled.

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