Veggie Egg White Bites
These veggie egg white bites are a healthy, grab-and-go breakfast option that will save you time and money.
Ingredients
- 2 1/2 cups liquid egg whites
- 1/2 bell pepper deseeded and finely diced
- 1/4 cup tomatoes pulp removed and finely diced
- 1/2 small yellow onion minced
- 1/3 cup fresh spinach finely chopped
- 3/4 cup shredded mozzarella cheese
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 350°F and grease a 12 cup silicone muffin tin. It is important to use a silicone muffin tin or muffin liners to prevent sticking.
- In a large mixing bowl, combine the bell pepper, tomato, onion, spinach, mozzarella, garlic powder, salt and black pepper. Pour in egg whites and mix everything to combine.
- Use a ladle to pour the mixture into the muffin tin. Fill each 3/4 full.
- Bake egg white bites at 350°F for 25-30 minutes, or until the centers are no longer liquid.
- Allow egg white bites to cool for 10 minutes before removing them from the muffin tin.
Notes
To avoid sticking, use a silicone muffin tin that is greased well. Sometimes silicone can impart a slight flavor into whatever is baked in it, so to avoid this, use a regular muffin tin and use muffin liners.