Description
Delicious and healthy vegetable egg bites, perfect for a quick breakfast or snack.
Ingredients
Scale
- 1 cup egg whites (about 8 large eggs)
- 1 cup chopped spinach
- 1/2 cup diced bell peppers
- 1/2 cup diced tomatoes
- 1/4 cup shredded low-fat cheese (cheddar, feta, or your choice)
- 1/4 cup diced onion
- 1 teaspoon garlic powder
- 1 teaspoon salt and pepper (to taste)
- Cooking spray or olive oil (for greasing)
Instructions
- Set your oven to 350°F (175°C) and grease a muffin tin with cooking spray or a light coating of olive oil.
- Chop the spinach, bell peppers, tomatoes, onion, and any other desired vegetables.
- In a mixing bowl, whisk together the egg whites, garlic powder, salt, and pepper until well combined.
- Fold the chopped vegetables and shredded cheese into the egg white mixture until evenly distributed.
- Pour the mixture into the prepared muffin tin, filling each cup about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the egg bites are set and lightly golden on top.
- Once baked, allow the bites to cool in the muffin tin for a few minutes. Gently remove them using a fork or spatula.
- Top with fresh herbs or a sprinkle of extra cheese for added flavor.
Notes
- These egg bites can be customized with your favorite vegetables.
- Store any leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg bite
- Calories: 50
- Sugar: 1g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg