Baked Egg White Breakfast Bites
⏱ 30 min💪 6g protein per bite🔥 ~55 cal🍽 12 bites
Not everything on this site is sweet. These are the savory answer to meal-prep breakfast: a muffin tin of egg white bites with spinach and feta that you bake once on Sunday and reheat all week. Thirty seconds in the microwave and you have real breakfast instead of a granola bar.
Ingredients
- 2 cups liquid egg whites (about 16 whites)
- 2 whole eggs
- 2 cups fresh spinach, chopped
- 1/2 cup crumbled feta
- 1/4 cup diced red bell pepper
- 2 green onions, sliced
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Heat the oven to 350°F and generously grease a 12-cup muffin tin. Egg whites stick to everything.
- Whisk the egg whites, whole eggs, garlic powder, salt, and pepper together in a large bowl.
- Stir in the spinach, feta, bell pepper, and green onions.
- Divide evenly among the muffin cups, filling each about three quarters full.
- Bake 22 to 25 minutes until the centers are set and no longer jiggle.
- Cool 5 minutes in the tin before running a knife around each edge and lifting them out.
Tips
- The two whole eggs are there for structure. All-white bites come out rubbery and deflate hard.
- Squeeze the water out of the spinach if you use frozen, or the bites come out watery.
- They deflate a little as they cool. That is normal and does not affect texture.
FAQ
- How long do these keep?
- Five days in the fridge in an airtight container, or three months frozen. Reheat from frozen for about 60 seconds.
- Can I use a silicone muffin pan?
- Yes, and they release much more easily. Still grease it.
- What else can I put in them?
- Diced ham, cooked bacon, mushrooms, or sun-dried tomatoes all work. Keep total add-ins around 3 cups so the eggs still bind.
