Egg White Bites with Spinach

Egg White Bites with Bell Pepper Spinach and Feta are my weekday breakfast lifesaver. They are packed with protein yet light and fluffy so I feel satisfied without feeling heavy. These egg bites are not only simple to make in advance but also easy to customize with whatever you have in your fridge. I especially love how quick they come together for busy mornings when a homemade breakfast feels impossible.

When I first made these I was skeptical about the cottage cheese but it makes the bite so creamy I rarely skip it now

Ingredients

• Liquid egg whites: for a lean protein base and a fluffy result Look for fresh chilled cartons in the dairy aisle
• Low fat cottage cheese: for creaminess and added protein Choose brands with fewer added stabilizers for a smoother taste
• Bell pepper: diced for crunch and a pop of sweetness Any color works but red and yellow are my favorites for brightness
• Spinach: chopped for color and extra nutrients Fresh baby spinach wilts beautifully and blends in well
• Feta cheese: crumbled for tang and savory depth Choose block feta and crumble it yourself for best texture
• Cooking spray: to prevent sticking and make cleanup easy Opt for olive oil spray for a subtle flavor
• Salt and pepper: to taste Start with a pinch then taste after baking so flavors do not overpower

Step-by-Step Instructions

Prepare the Tin:

Spray a nonstick muffin tin with cooking spray making sure to coat every cup completely This prevents the delicate egg bites from sticking when you remove them

Layer the Vegetables and Cheese:

Divide the diced bell pepper chopped spinach and feta evenly among the muffin cups Try to keep the filling centered so the egg mixture surrounds everything for even cooking

Mix the Egg Mixture:

In a large bowl whisk together the liquid egg whites low fat cottage cheese salt and pepper until well combined Cottage cheese should break down slightly for a smoother bite

Pour and Fill:

Carefully pour the egg white mixture over the veggies and cheese filling each cup just below the rim to prevent overflow Some settling is expected as the eggs bake

Bake the Egg Bites:

Place the tin in a 350 degree oven and bake for 18 to 20 minutes or until the egg whites are set with a slight jiggle in the center Let them cool a few minutes before removing for easy release

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Spinach is my go to ingredient because it disappears into the eggs without overpowering the bite I remember baking these before a spring road trip and the whole family fought over the last one on the drive

Storage Tips

Store leftover egg white bites in an airtight container in the refrigerator for up to four days For longer storage wrap well and freeze for up to two months Reheat in the microwave for a few seconds or oven for the best texture A quick tip let them cool completely before storing to prevent sogginess

Ingredient Substitutions

No liquid egg whites Use whole eggs or whisked eggs from the shell Swap cottage cheese for ricotta or skip it for a firmer texture Change up the veggies using mushrooms scallions or tomato Try goat cheese or cheddar instead of feta for a different taste Just adjust seasonings if you change the cheese

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Serving Suggestions

These are perfect as a handheld breakfast but I also like slicing one onto whole grain toast with smashed avocado Serve alongside roasted potatoes or fresh fruit for a more filling meal Pair with a green salad for a light lunch or snack

Cultural Context

Egg bites are inspired by the classic French sous vide egg bites and frittatas Portable and packed with protein versions like this are especially popular in modern meal prep routines I love making a big batch on Sunday to save precious time on bustling mornings

Recipe FAQs

→ What is the best way to prepare the egg whites for baking?

Use liquid egg whites for convenience or separate fresh eggs carefully. Pour evenly over the vegetable and cheese mixture before baking to ensure consistent texture.

→ Can I substitute feta with another cheese?

Yes, cheeses like goat cheese, mozzarella, or Parmesan work well and bring unique flavors to the dish.

→ How do I prevent the bites from sticking to the muffin tin?

Grease the muffin tin thoroughly with cooking spray or lightly coat with olive oil to make removal easier.

→ What vegetables pair well with spinach and bell pepper in this dish?

Mushrooms, tomatoes, zucchini, or onions complement the flavors nicely without overpowering the delicate egg whites.

→ How can I store leftovers for best freshness?

Keep baked bites in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.