Egg White Cups
These Egg White Cups are perfect for busy mornings, easy snacks, or simple meal prep. They’re loaded with veggies and high in protein, making them a great grab-and-go option that will actually keep you full.
Servings: 4 (makes 16 muffins)
Calories: 202kcal
Ingredients
- 3 cups egg whites 720g
- 1 cup cottage cheese 230g
- 3/4 cup feta cheese 84g
- 1/4 tsp salt
- 1/2 cup diced red bell pepper 75g
- 1/2 cup finely chopped kale 20g
- 1/4 cup onion diced
- Salt + pepper to taste
- Boiling hot water
Instructions
- Preheat the oven to 350°F and spray your silicone cupcake mold generously with non-stick spray.
- In a blender, add the egg whites, cottage cheese, and feta cheese. Blend for about a minute so it’s a bit foamy.
- Place the silicon liner on a baking sheet and add in the veggies. Next, pour some of the egg white mixture over the veggies until they’re each about 3/4ths full. Sprinkle the top with some additional salt and pepper.
- Add boiling water to the baking sheet, filling it about 1/2 way up the cupcake liners. Bake for 35 minutes or until the tops are firm to the touch.
- Let egg bites cool for 5 minutes before removing from the mold. Enjoy!
Notes
Dairy-free: Swap cottage cheese with dairy-free ricotta and use dairy-free feta.
Search Lillie Eats and Tells Egg White Cups
Nutrition
Serving: 4muffins | Calories: 202kcal | Carbohydrates: 4.8g | Protein: 30.5g | Fat: 5.8g | Fiber: 1.2g