Spinach Feta Egg White Bites
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.
Servings: 12 egg white bites
Ingredients
- Non-stick cooking spray
- 1-16 ounce carton egg whites
- 1/2 cup milk
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups baby spinach
- 1/2 cup chopped jarred roasted tomatoes or roasted red peppers
- 1/3 cup crumbled feta
- 2 tablespoons minced chives
Instructions
- Preheat the oven to 350 degrees F.
- Grease a 12-cup muffin pan with non-stick cooking spray.
- In a large bowl, whisk together the egg whites, milk, salt and pepper.
- Place equal amounts of the chopped roasted tomatoes (or red peppers) and spinach in each of the muffin cups. Pour in the egg whites until they are about three-quarters full and top with crumbled feta and chives.
- Baked the egg white bites until they are just set, about 18 minutes. Run a paring knife around the cups as needed to release them from the pan.
Notes
Instead of egg whites, you can use 9 whole eggs. Increase the cook time to 18-20 minutes.
If you want, you can substitute the roasted tomatoes with chopped roasted red peppers.
You can use crumbled goat cheese or grated mozzarella or cheddar instead of feta.
You can keep leftovers in an airtight container in the refrigerator up to 5 days. Warm them in the microwave for 10-12 seconds.
To freeze up to 1 month, wrap each one in plastic wrap and then combine them in the same container. Thaw them overnight in the refrigerator and reheat in the microwave.
Nutrition
Calories: 32kcal | Carbohydrates: 3g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 5mg | Sodium: 161mg | Potassium: 209mg | Fiber: 1g | Sugar: 2g | Vitamin A: 565IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1mg