Ham and Cheese Egg White Bites
These ham and cheese egg white bites have 8 grams of protein each and are perfect for grab and go breakfasts. Made with egg whites, cottage cheese, ham, and shredded cheese!
Ham and cheese is a combo I don’t think I’ll ever outgrow. Honestly, I think it’s a win-win since kids will probably love these too.
These have the same base recipe as my Starbucks inspired egg white bites, except the sun dried tomato, basil, and feta is replace by the ham and cheese. So easy.
Use whatever type of ham and cheese you prefer, but keep reading for what I personally love!
What You’ll Need
Equipment
- Blender
- Muffin tin: I recommend a silicone muffin pan for easy removal and cleanup.
Ingredients
- Egg whites: I use the liquid egg whites you find in a carton at the store. Look for them right next to the whole eggs.
- 2% low fat cottage cheese: The cottage cheese makes these egg bites so delicious, don’t skip! Plus, it packs in even more protein.
- Salt and pepper: To season.
- Ham: I really like the Hormel smoked deli ham. If you can find the little baby cubes of ham at your store, those would be super delicious too.
- Cheese: Any cheese you like! I either use fiesta blend or mild cheddar.
How To Make Them
- Preheat oven and prep muffin tin: Preheat the oven to 325 F. Grease 12-count muffin tin well with butter or oil, making sure to spread around completely so these don’t stick!
- Blend egg whites and cottage cheese: In a blender (I use my Vitamix), quickly blend the egg whites and cottage cheese with salt and pepper. Don’t over blend! The egg whites will get SUPER fluffy if you over-do it. I only blend for about 5-10 seconds.
- Pour into muffin tin: Pour the egg white mixture evenly amongst the 12 muffin tins.
- Add the toppings and bake: Slice the ham into small pieces and divide up into the muffin tins, followed by the shredded cheese. I kind of push some of the ham and cheese down so it’s distributed better. Bake for 25 minutes or until tops are golden brown and the sides start to peel away from the pan.
And you’re done! They will be pretty puffed up right when you take them out of the oven, but they’ll deflate.
Tips
- Excess moisture control: Egg bites create a lot of moisture as they bake and cool, especially with the cottage cheese. You’ll notice that when you take them out of the muffin tin, there is a bit of extra liquid. To help with this, I grab some paper towels and set the egg bites on them first before transferring to a cooling rack.
- Spray the muffin pan well: Make sure to grease the muffin pan compartments so they’re completely coated. This is super important so they don’t stick! A silicone pan will also help prevent sticking.
To Store
After they’re completely cooled, I like to store extra egg white bites in a gallon ziplock bag or other airtight container for up to 3 days. You can also freeze them for up to 2 months.
To Reheat
Reheat the egg bites for about 30-60 seconds in the microwave, depending on how many you are reheating. From frozen, microwave them on “defrost” for about a minute, then regular high heat for another 30-60 seconds, depending on how many you are reheating. You can also air fry from frozen, at 350 F for about 3 minutes.
Similar Recipes
As always, be sure to leave a rating and review down below if you try these ham and cheese egg white bites! I always love to hear from you. And don’t forget to tag me on IG! ♡
Ham and Cheese Egg White Bites
Equipment
- Silicone muffin pan or regular muffin tin
Ingredients
- 2 cups liquid egg whites (490 g)
- 1 cup 2% low fat cottage cheese (226 g)
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 slices deli ham (56 g) chopped small
- 1/3 cup shredded cheddar cheese (28 g)
Instructions
- Preheat oven to 325 F. Grease a 12 cup muffin tin well with butter or oil, spreading around completely so these don't stick.
- In a blender, blend egg whites, cottage cheese, salt and pepper for 5-10 seconds. Don't over blend!
- Pour egg batter evenly into the 12 muffin tin cups. Add the chopped ham and shredded cheese evenly to each egg bite. Bake for 25 minutes, or until eggs are set.
- Let cool for 5 minutes (eggs will deflate), then remove from muffin tin.
Notes
- Gently push some of the ham and cheese down to help more evenly distribute.
- To help with excess moisture, set egg bites on a folded paper towel after removing from muffin tin.
Nutrition
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This is now a staple recipe each week. I make them on Sundays and they last for the week. Soooooo yummy! I’ve learned squeezing out the egg bites with the paper towel really helps!
Hi Rachael,
I always set mine on a paper towel after baking too, helps ’em not get soggy! Happy to hear this one’s a go-to for you.