Description
These egg white bites are fluffy, protein-packed, and full of flavor. With cottage cheese for creaminess, a trio of cheeses for depth, and colorful veggies for nutrition and crunch, they’re perfect for grab-and-go mornings, meal prep, or a healthy brunch.
Ingredients
Egg Base:
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16 oz carton egg whites (or 10–12 large eggs)
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½ cup cottage cheese (or plain Greek yogurt)
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½ cup shredded mozzarella
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¼ cup crumbled feta (or goat cheese / sharp cheddar)
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¼ tsp sea salt
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¼ tsp black pepper
Veggies:
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¼ yellow onion, finely chopped
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½ red bell pepper, diced
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⅓ cup chopped spinach (fresh or well-drained thawed frozen)
Instructions
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Prep: Preheat oven to 350°F (175°C). Spray a 12-cup muffin tin generously with non-stick spray or use silicone liners.
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Blend Egg Mixture: Combine egg whites, cottage cheese, mozzarella, feta, salt, and pepper in a blender. Blend until smooth and slightly frothy (about 30 seconds).
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Prepare Veggies: Finely chop onion, dice bell pepper, and roughly chop spinach.
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Assemble Muffins: Evenly divide veggies into muffin cups. Pour egg mixture over veggies, filling each cup about ¾ full.
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Water Bath: Place muffin tin on a rimmed baking sheet. Carefully pour 1 inch of boiling water around the tin. Bake 30–35 minutes until tops are lightly golden and a toothpick comes out clean.
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Cool & Remove: Let sit 5 minutes in tin, then gently lift out with a spatula. Serve warm, at room temp, or refrigerate/freeze for later.
Notes
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Fridge: Airtight container, up to 5 days.
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Freezer: Freeze individually on a sheet, then bag up to 3 months.
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Reheat: Microwave 30–45 sec from fridge, 60–90 sec from frozen; or oven 300°F for ~10 min.