Egg White Bites
Baked egg white cups with savory vegetable and protein fillings. Cooked in a muffin tin until set and lightly golden, yielding portable protein-rich portions.
Ingredients
Method
Preheat oven to 375°F (190°C). Brush a 12-cup muffin tin lightly with oil.
In a mixing bowl, whisk together egg whites, salt, and black pepper until slightly foamy.
Divide the diced vegetable filling, protein filling, cheese, and fresh herb evenly among the 12 muffin cups (about 1 tablespoon filling per cup).
Pour the egg white mixture over fillings, dividing evenly and filling each cup about three-quarters full.
Bake for 18–22 minutes until the egg whites are set and the tops are lightly golden.
Cool in the tin for 2–3 minutes, then gently run a small knife around the edge of each bite and transfer to a plate. Serve warm or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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