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High Protein Egg White Bites

High Protein Egg White Bites recipe
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These savory, protein-packed egg white bites are inspired by the popular coffee shop version but deliver superior texture and flavor. They feature a light, fluffy interior with a tender-crisp edge, loaded with spinach, bell pepper, and sharp cheddar cheese. Perfect for meal prep, they reheat beautifully for a quick, satisfying breakfast or snack.

Ingredients

Scale
  • Cooking spray or 1 tsp olive oil, for greasing
  • 2 cups (16 oz) liquid egg whites
  • 1 cup (8 oz) full-fat cottage cheese
  • 1/2 cup (2 oz) sharp cheddar cheese, finely shredded
  • 1 cup fresh spinach, finely chopped and packed
  • 1/2 cup red bell pepper, finely diced
  • 1/4 cup green onion, thinly sliced
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp garlic powder
  • 1/8 tsp smoked paprika (optional)

Instructions

  1. Preheat your oven to 325°F / 163°C. Generously grease a standard 12-cup muffin tin with cooking spray or olive oil, ensuring each cup is fully coated to prevent sticking. This lower temperature promotes gentle, even cooking for a tender texture, avoiding the rubberiness that can occur at higher heats.
  2. In a blender, combine the liquid egg whites and cottage cheese. Blend on medium-high speed for 20-30 seconds until the mixture is completely smooth and frothy, with no visible curds of cottage cheese remaining. This step is crucial for creating the signature light and creamy custard-like texture of the bites.
  3. Pour the blended egg white and cottage cheese mixture into a large mixing bowl. Add the shredded cheddar cheese, chopped spinach, diced bell pepper, sliced green onion, kosher salt, black pepper, garlic powder, and smoked paprika (if using).
  4. Using a rubber spatula, gently fold the ingredients together until just combined. Be careful not to over-mix, as this can deflate the air incorporated during blending. The batter will be thin with visible vegetable pieces distributed throughout.
  5. Carefully divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full. A 1/4-cup measuring cup or large ladle works well for this to ensure consistent sizing and even cooking times.
  6. Place the muffin tin in the preheated oven on the center rack. Bake for 22-25 minutes. The egg bites are done when the tops are puffed, set to the touch, and the edges just begin to pull away slightly from the sides of the tin. A toothpick inserted into the center should come out clean.
  7. Immediately upon removing the tin from the oven, run a small offset spatula or butter knife carefully around the edge of each egg bite to loosen it. This prevents them from sticking as they cool and contract in the tin.
  8. Let the egg bites cool in the tin for 5 minutes. Then, gently lift each one out and transfer them to a wire rack to cool completely, which helps prevent a soggy bottom. They will deflate slightly as they cool, which is normal.
  9. For serving warm, enjoy immediately. For meal prep, allow the bites to cool completely on the wire rack before storing. This ensures condensation doesn’t form and make them wet during storage.

Notes

Storage: Cool completely, then store in an airtight container in the refrigerator for up to 4 days. Freezing: Place cooled bites in a single layer on a parchment-lined baking sheet and freeze until solid (about 2 hours), then transfer to a freezer-safe bag or container for up to 2 months. Reheating: Refrigerated: Microwave individual bites for 30-45 seconds until hot. For a crispier edge, reheat in a toaster oven or conventional oven at 350°F / 177°C for 8-10 minutes. Frozen: Reheat directly from frozen in the microwave for 60-75 seconds or in a 350°F / 177°C oven for 15-18 minutes.

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-egg-white-bites/