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Cheesy Egg White Bites

Cheesy Egg White Bites

Cheesy Egg White Bites

By recipes genie | Published on December 29, 2024

Tools & Equipment

1
Oven
2
Muffin tin or silicone muffin liners
3
Mixing bowl
4
Whisk or fork
5
Measuring cups and spoons
6
Spatula or spoon

Ingredients

Eggs & Dairy

  • 1
    6 count large egg whites
  • 2
    0.5 cup shredded cheddar cheese
  • 3
    0.25 cup shredded mozzarella cheese

Seasoning

  • 1
    0.25 teaspoon salt
  • 2
    0.125 teaspoon black pepper

Optional

  • 1
    0.25 tablespoon chopped chives
  • 2
    0.25 teaspoon red pepper flakes

Directions

1

Preheat Oven and Prep Muffin Tin

Preheat your oven to 350°F (175°C). This ensures the egg bites cook evenly. If using a muffin tin, lightly grease it with cooking spray or a touch of oil. Alternatively, silicone muffin liners do not need greasing.

2

Separate and Whisk Egg Whites

Carefully separate the egg whites from the yolks, placing the whites in a medium-sized mixing bowl. Be sure no yolks get mixed into the whites. Whisk the egg whites with a fork or whisk until they are slightly frothy. This introduces air and makes the bites lighter.

3

Season Egg Whites

Add the salt and pepper to the whisked egg whites, mixing well. This will season the egg base. If you are adding red pepper flakes, add them now for a spicy kick.

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4

Incorporate Cheese

Gently fold in the shredded cheddar and mozzarella cheese. Make sure the cheese is evenly distributed throughout the egg whites. Do not overmix, as this will make the egg whites tough.

5

Fill Muffin Cups

Evenly pour the egg white and cheese mixture into each muffin cup, filling them about three-quarters full. This allows room for the bites to expand as they cook. If using, sprinkle chopped chives over the top of each cup.

6

Bake Egg White Bites

Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg bites are set and lightly golden on top. A toothpick inserted into the center should come out clean. Be cautious when removing from the oven, as the tin and bites will be very hot. Use oven mitts to protect your hands.

7

Cool and Serve

Let the egg bites cool in the muffin tin for a few minutes before gently removing them with a spatula or spoon. This prevents them from breaking. Serve immediately or store for later.

Recipe Tips

  • Use fresh, high-quality eggs for the best flavor and texture.
  • For a fluffier texture, you can add a tablespoon of milk or cottage cheese to the egg white mixture.
  • Customize your egg bites with different cheeses or vegetables, such as spinach, bell peppers, or mushrooms. Sauté vegetables before adding to avoid excess moisture.
  • Store leftover egg bites in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the microwave or oven until warmed through.
  • For easy cleanup, use silicone muffin liners or parchment paper liners.
  • If you don't have a muffin tin, you can bake the egg mixture in a greased baking dish. The cooking time may vary. A glass dish would require lower temperature, and slightly increased cooking time.

Nutrition Facts (per serving)

Calories

75 kcal

Carbs

1g

Protein

7g

Fat

5g

Fiber

0g

Sugar

1g

Sat. Fat

3g

Sodium

170mg

Trans Fat

0g

Cholesterol

10mg

Potassium

20mg

Vitamin A

50%

Vitamin C

1%

Calcium

100%

Iron

1%

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