Egg White Breakfast Bites are a delicious, healthy and flavorful on the go breakfast snack. They are high in protein to keep you feeling satisfied on those busy mornings.
Looking for a quick grab and go breakfast snack on those busy weekday mornings? Egg White Breakfast Bites are just the answer you are looking for. This recipe can be made in advance and it's great for meal prepping. Egg White Breakfast Bites are super easy to make. Simply whisk the ingredients in a large measuring cup and pour into a muffin pan to bake. Store them in the fridge and grab a couple as you are walking out the door. Try adding a piece of my Gluten Free Blueberry Oatmeal Breakfast Bars for a more well rounded breakfast to keep you satisfied all morning long.
Ingredients
- Liquid Egg Whites - Can be found near the eggs in the grocery store.
- Cottage Cheese - Do not use 0% cottage cheese as it is too runny for this recipe. Be sure to use 2% or higher.
- Red Pepper, Finely Diced - Adds some color to the egg white bites.
- Green Onion, Finely Chopped - Adds some color and flavor to the recipe.
- Garlic Powder, Salt, Ground Black Pepper - Spices to add more flavor.
- Shredded Cheddar Cheese - or any type of shredded cheese you have on hand.
See recipe card for quantities.
Instructions
Preheat oven to 350F. Grease a muffin pan generously with cooking spray.
In a large measuring cup add egg whites, cottage cheese, diced red pepper, green onions and spices. Whisk to combine.
Add cheese to the egg mixture. Stir to combine.
Divide mixture evenly into muffin pan, filling each cup about ¾ full.
Bake for 26-28 minutes or until the eggs look set. The eggs bites will puff up but they will deflate as they start to cool. Cool completely before removing from pan. Makes 12 egg white bites.
Hint: Make sure to liberally grease the muffin pan because Egg White Breakfast Bites have a tendency to stick to the pan. I prefer to use a silicone muffin pan because you can easily pop the egg white bites out of the pan after they have cooled.
Substitutions
- Liquid Egg Whites - I used liquid egg whites that come in a carton for this recipe. You also use egg whites for this recipe. Substitute 16 egg whites for 2 cups of liquid egg whites. Be sure to save the yolks for use in another recipe. I prefer to use liquid egg whites because it's easier and a big time saver!
- Red Pepper - You can substitute any kind of pepper for the red pepper in this recipe. Green pepper also works well. I prefer to use red pepper because it adds some color to the egg white bites.
- Cheddar Cheese - Feel free to swap the cheddar cheese for any other type of cheese you have on hand.
Variations
- Spicy - add ¼ teaspoon of cayenne pepper to add some heat to the egg white bites.
Equipment
Large Measuring Cup with a Spout - I use this type of measuring cup to mix the recipe in because it makes it easy to pour the liquid into the muffin pan. If you do not have this type of measuring cup, you can mix the egg white bites in a large bowl and use a ladle to spoon the liquid evenly into the muffin pan.
Silicone Muffin Pan - I used a silicone muffin pan for this recipe because it's easy to pop the egg white bites out of the pan once they have cooled. You can also use a non-stick metal muffin pan for this recipe. Be sure to grease the pan liberally.
Storage
Egg White Breakfast Bites can be stored in the refrigerator in an airtight container or bag for 3-4 days.
Egg White Breakfast Bites freeze well. Wrap each bite in plastic wrap before transferring to an airtight freezer bag or container. Freeze up to three months. Thaw in the refrigerator or at room temperature.
Top tip
Don't overcook the Egg White Breakfast Bites or they will be rubbery. Cook the egg white bites until the eggs look set.
FAQ
Yes! One egg white bite has only 49 calories, 2 grams of fat and 7 grams of protein!
Let the egg white bites cool in the pan before removing them.
You have cooked the egg white bites too long. Cook egg white bites until the egg looks set.
Related
Looking for other recipes like this? Try these:
Recipe
Egg White Breakfast Bites
Ingredients
- 2 cups liquid egg whites
- 1 cup cottage cheese 2% or higher
- ¼ cup red pepper finely diced
- 2 tablespoons green onion finely chopped
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- ¼ cup cheddar cheese, shredded
Instructions
- Preheat oven to 350F. Grease a muffin pan generously with cooking spray.
- In a large measuring cup add egg whites, cottage cheese, diced red pepper, green onions and spices. Whisk to combine.
- Add cheese to the egg mixture. Stir to combine.
- Divide mixture evenly into muffin pan, filling each cup about ¾ full.
- Bake for 26-28 minutes or until the eggs look set. The eggs bites will puff up but they will deflate as they start to cool. Cool completely before removing from pan. Makes 12 egg white bites.
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