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      • Chicken with Snap Peas
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      • Asian Noodles and Chicken
      • Herb-Rubbed Pork Tenderloin
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      • Creamy Chilled Avocado Soup
      • Potato-Leek Bisque
      • White Bean Soup
      • Creamy Turnip Soup
      • Sweet Pea Soup
      • Easy & Quick Spicy Gazpacho
      • Mango Coconut Soup
      • Butternut Squash Soup with Pepitas
      • Pumpkin-Apple Soup
      • Carrot Soup with Yogurt
      • Velvety Squash Soup
      • Mushroom Soup with Barley & Thyme
      • Potato Soup
      • Mixed Vegetable & Farro Soup
    • Appetizers >
      • Roasted Red Pepper & Cheese Spread
      • Avocado-Yogurt Dip
      • Spinach-Artichoke Dip
      • Chili-Lime Peanuts
      • Buttermilk Ranch Dip
      • Creamy Spinach Feta Dip
      • White Bean Dip
    • Main Course >
      • Elegant Cheese Souffle
      • Herbed Chicken and Rice
      • Baked Salmon Dijon
      • Barbecued Chicken
      • Stir-Fried Beef & Vegetables
      • Macaroni and Cheese
      • Braised Brisket & Root Vegetables
      • Orecchiette with Broccoli Rabe
      • Zucchini Lasagna
      • Yogurt-Curry Marinated Chicken Thighs
      • Soba Noodle Stir Fry
      • Winter Vegetable Dal (Red Lentils)
      • Almond-Crusted Pork with Dipping Sauce
      • Broccoli & Goat Cheese Soufflé
      • Baked Tofu
      • Chicken with Snap Peas
      • Grilled Chicken & Vegetables
      • Smoky Barbecue Chicken
      • Spicy 3-Bean Vegetarian Chili
      • Asian Noodles and Chicken
      • Herb-Rubbed Pork Tenderloin
      • Chicken and Dumplings
      • Pasta Primavera
      • Cauliflower Mac 'n' Cheese
      • Thyme & Garlic Roasted Turkey Breast
      • Roast Pork with Apples & Onions
      • Crisp-Crust Chicken Potpie
      • Marinated Chicken Breasts
      • Bourbon Glazed Samon
      • Stuffed Eggplant Parmesan
      • Stuffed Baked Acorn Squash
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      • Maple-Mustard Glazed Chicken
      • Almond-Crusted Salmon
    • Salads & Side Dishes >
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      • Sweet Potato Custard
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      • Cranberry Orange Sauce
      • Crispy Potato Latkes & Apple Sauce
      • Arugula & Strawberry Salad
      • Twice Baked Sweet Potatoes
      • Sweet Potato Tots
      • Lemon Muffins
      • Roasted Brocolli Florets with Citrus
      • Veggie Potato Salad
      • Watermelon, Feta & Mint Salad
      • Orzo, Feta & Sundried Tomato Salad
      • Grilled Asparagus
      • Cranberry, Almond & Broccoli Salad
      • Sour Cream-Dill Potato Salad
      • Fresh Corn Sauté with Pepper & Onion
      • Green Beans with Toasted Almonds
      • Shaved Brussels Sprouts Salad
      • Carrot Soufflé
      • Shrimp Avocado Salad
      • Chicken and Strawberry Salad
      • Roasted Butternut Squash
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Egg White Breakfast Bites

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​​Click to download recipe
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photo of completed Cottage Cheese Omelet recipe
 (like MYield 12 egg bites. (6 servings).
Recipe from thespruceeats.com


Ingredients ​
Cooking spray
12
 large egg whites, or 1-1/2 cups pasteurized egg whites
1/4 cup light, or regular sour cream
2
 cups packed coarsely chopped baby spinach
1/2
 cup diced jarred roasted red peppers, well drained
2 medium green onions, thinly sliced
1/2 teaspoon kosher salt
​1/2
 teaspoon freshly ground black pepper
1/2 teaspoon Italian seasoning
1/3 cup finely grated Parmesan



​Nutritional info
Calories: 86
Fat: 3g
Cholesterol: 8mg
Sodium: 329mg
Carbohydrates: 4g
Vitamin C: 23mg
Calcium: 82mg
Potassium:  230mg
Directions ​
  1. Line a muffin pan with foil liners and spray lightly with cooking spray.
  2. ​Position a rack in the center of the oven and heat to 350 F.
  3. Add the egg whites and sour cream to a medium bowl. Whisk together to combine.
  4. Add the spinach, roasted red peppers, green onions, salt, pepper, and Italian seasoning. Stir to combine.
  5. Fill the wells of the foil-lined muffin pan three-quarters full. Top each evenly with Parmesan.
  6. Bake until the egg bites are puffed, the cheese is melted, and a paring knife or toothpick inserted into the center comes out clean, about 20 minutes.
  7. Let cool for several minutes before serving.

NOTE: 
  • Baked egg bites have the tendency to stick to the muffin pan, even if it's nonstick. To prevent this, we like to line the wells with foil liners and spray them lightly with cooking spray. If you don't have foil liners, spray the wells of a nonstick muffin pan directly with cooking spray instead.
  • If you end up with lots of extra egg yolks, don't toss them out. Use yolks to make lemon curd, spaghetti carbonara, Caesar salad dressing, or cured egg yolks.
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