Spinach and Feta Egg White Bites
Start your day right with our light and fluffy spinach and feta egg white bites. These low-calorie, high-protein bites pack a flavorful punch with the classic combination of spinach, roasted red peppers, and tangy feta cheese. They're a perfect option for a nutritious breakfast or a satisfying snack that keeps you energized throughout the day.
Equipment
- muffin liners optional for easy cleanup
Ingredients
- 2 cups spinach leaves
- 12 egg whites, or 16oz egg whites
- 1/2 cup milk any
- 1/2 tsp sea salt
- 1/2 tsp black pepper freshly ground
- 1/2 tsp garlic powder
- 3/4 cups roasted red bell pepper
- 1/3 cup feta cheese crumbled
- 1/4 cup basil leaves packed
Instructions
- Dice the roasted red bell peppers.3/4 cups roasted red bell pepper
- Chop the fresh basil leaves.1/4 cup basil leaves
- Preheat the oven to 350˚F. Grease a 12-cup muffin tin with butter or your choice of oil. Use muffin tin liners for easier cleanup.
- Bring a large pot of water to a boil over high heat. Add a pinch of salt to the water.
- Fill a large bowl halfway with ice. Fill the rest of the way with water to create an ice bath.
- Once the pot of water is boiling, add the spinach leaves. Cook for about 2 to 3 minutes.2 cups spinach leaves
- Remove the spinach leaves with a slotted spoon or spider strainer to the ice bath to stop them from cooking more. The leaves should be bright green and just wilted. Drain the spinach and set aside.
- In a large bowl, whisk together egg whites, milk, salt, pepper, and garlic powder until combined.12 egg, 1/2 cup milk, 1/2 tsp sea salt, 1/2 tsp black pepper, 1/2 tsp garlic powder
- Equally divide the spinach leaves and diced roasted peppers between each of the greased cups.
- Pour the egg mixture into the cups, dividing evenly between all 12, until they are 3/4 full.
- Top each cup with feta and basil, dividing evenly between them.1/3 cup feta cheese
- Bake for 18 to 20 minutes, until the eggs are set and no longer runny.
- Let cool in the pan for 5 minutes before removing.
Notes
Recipe Notes:
- Cooled egg bites can be stored in an airtight container in the refrigerator for up to 3 to 5 days. Reheat in the microwave until warmed through, and enjoy.
- Freeze egg bites for up to 1 month by wrapping each individually in plastic wrap, then storing in a freezer-safe airtight container. Thaw overnight in the refrigerator, then reheat in the microwave as desired.
Nutrition
Calories: 84kcalCarbohydrates: 2gProtein: 7gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 169mgSodium: 335mgPotassium: 123mgFiber: 0.3gSugar: 1gVitamin A: 813IUVitamin C: 6mgCalcium: 68mgIron: 1mg