Spinach and Roasted Red Pepper Egg White Bites
These spinach and roasted red pepper egg white bites are only 42 calories each contain 7 grams of protein each. They’re so easy to make and you only need 5 ingredients (plus a lil salt and pepper).
I use use roasted red peppers, but if you like a little kick, sweet cherry peppers are also really good. Don’t be fooled by the sweet, they’ve got some heat. Here’s everything you’ll need and how to make these!
What You’ll Need
Equipment
- Blender
- Muffin tin: I recommend a silicone muffin tin 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.
- Roasted red peppers: I love the Mezzetta ones. You can usually find them in the aisle with the pickles and olives.
- Spinach: Baby or regular size, doesn’t matter since it’ll be chopped up.
- Mozzarella cheese: The finishing touch. Sub any cheese you prefer!
How To Make Them
- Preheat oven and prep muffin tin: Preheat the oven to 325 F. Grease a 12-count muffin tin well with butter or oil, spreading 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: Chop up the spinach and peppers very small, then spread evenly into each muffin tin, followed by the cheese. I push some of the spinach, peppers 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.
That’s it! The egg bites will be pretty puffed up right when they come out but they’ll deflate as they cool.
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 set the egg bites on some folded paper towels before transferring to a cooling rack.
- Grease muffin tin well: Make sure to coat all sides of the muffin pan compartments. A silicone muffin tin will also help prevent sticking.
To Store
After they’re completely cooled, I 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 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
Lastly, be sure to leave a rating and review down below if you try these spinach and roasted red pepper egg white bites out! I always love to hear from you and don’t forget to tag me on IG so I can see what you’re cooking up! ♡
Spinach and Roasted Red Pepper 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
- 1/4 cup spinach chopped small
- 1/4 cup roasted red pepper chopped small
- 1/4 cup shredded mozzarella 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 spinach, peppers, and 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 down some of the spinach, peppers and cheese to help 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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