Baked in a muffin pan, these easy egg white bites are loaded with baby spinach, feta, chives, and either roasted tomatoes or roasted red peppers.
I didn’t get into egg whites by choice or for health. That makes no sense. So let me explain. As a lover of cooking all things from scratch including dessert, I learned pretty quickly that the consequences of my batches homemade ice cream were leftover egg whites. If you’ve never made custard for ice cream, it takes A LOT of egg yolks. And they don’t sell cartons of yolks like they do whites at the grocery.
And I think we can agree that egg whites can be kind of boring, but they don’t have to be! In fact, they are a great base for adding lots of vegetables and greens. There is so much more that you can do with them other than scrambles and omelets. Baked egg whites are probably one of my favorite ways to prepare them, and it is the best way to put a lot to use in a single recipe.
All joking and eye rolling aside about egg whites being a cliché diet food, they manage to be high in protein while being low in calories, cholesterol and fat. See, there’s a reason they are sold in cartons and that they are so popular.
Also, eggs are one of the most convenient things to have in your fridge to turn out a fast meal no matter the time of the day.
Using a muffin pan to bake eggs is great if you are feeding a crowd for breakfast or brunch or if you are looking for timesaving meal prep for the work week ahead for yourself. That’s why I have always been a fan of what are essentially mini frittatas.
For this recipe, I take loose inspiration from those sous vide egg white bites at Starbucks. They have saved me many times when I have been traveling and find myself at a hotel or in an airport and away from my blender and my usual berry smoothie breakfast. I always make it a point to start my day with something nutritious.
In my egg white bites, I go heavier on the spinach because it is such a simple way to incorporate greens into the first meal of the day. This is the kind of effort I think always deserves a high five.
This is what you need for the recipe:
Yes. If you prefer using whole eggs, yolk and all, swap out the egg whites, and use 9 large eggs instead. The cook time will be 15-20 minutes.
The bites can be served warm or at room temperature. They are a good choice for weekend brunch if you are entertaining. I like that they are small especially when you have a full spread and there are lots of different dishes to choose from.
Most of the time I make these egg white bites for myself with the plan to eat them as leftovers. I chop them and toss them with greens in a salad or with cooked grains. This is very much my “put an egg on it” approach to garbage salads that look like a mess, but are incredibly tasty and satisfying especially for lunch.
Rather than warming leftover bites and risk them turning rubbery, I just eat them cold from the fridge. If you don’t want them that chilled, give them time to sit out on the kitchen counter, so they aren’t so “fridge cold.”
You can store the bites in an airtight container in the refrigerator up to 5 days.
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Baked in a muffin pan, these easy egg white bites are loaded with baby spinach, feta, chives, and either roasted tomatoes or roasted red peppers.
Keywords: egg white bites, mini frittatas
More recipies please, these are wonderful! Easy and fast! Very nutritious too…thanks much!!