Description
These Egg White Bites with Bell Pepper, Spinach, and Feta are a healthy, protein-packed breakfast or snack option. Made with fresh vegetables and light cheeses, they are baked to perfection, creating a fluffy and flavorful dish that’s low in fat and calories.
Ingredients
Scale
Egg Mixture
- 4 cups liquid egg whites
- 1 cup low-fat cottage cheese
- Salt & pepper to taste
Vegetables & Cheese
- ¾ cup bell pepper, diced
- ¾ cup spinach, chopped
- 3 tbsp feta cheese, crumbled
Others
- Cooking spray
Instructions
- Preheat Oven: Preheat your oven to 350°F to ensure it reaches the right temperature for baking the egg bites evenly.
- Prepare Muffin Tin: Lightly grease a muffin tin with cooking spray to prevent the egg bites from sticking and to aid in easy removal after baking.
- Add Vegetables and Cheese: Evenly distribute the diced bell peppers, chopped spinach, and crumbled feta cheese into each muffin cup for balanced flavor and texture.
- Pour Egg Whites Mixture: Pour the liquid egg whites combined with low-fat cottage cheese over the vegetables and cheese in the muffin tin, filling each cup appropriately.
- Bake: Place the muffin tin in the oven and bake for 18-20 minutes, or until the egg bites are fully set and lightly golden on top.
- Cool and Serve: Allow the egg bites to cool slightly before removing them from the tin and serving, enhancing flavor and texture.
Notes
- Use fresh or frozen spinach according to availability; thaw and drain excess water if using frozen.
- You can substitute feta cheese with goat cheese or mozzarella for a different flavor profile.
- For extra flavor, add chopped onions or herbs like parsley or chives to the mixture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or oven before serving.
