Veggie Egg White Bites Recipes

KETO LOW-CARB EGG WHITE OMELET VEGETABLE BITES

Steps:

• Add the egg whites, cottage cheese, whipping cream, shredded cheese, salt and pepper to a blender. Blend for 30-45 seconds until well blended.
• Add 1 cup of water to a pressure cooker Add a trivet or basket to the cooker.
• Carefully, add the baby-food container to the pressure cooker.
• Either pour the mixture or use a ladle, spoon the egg mixture into each of the compartments of the baby-food container.
• Top with the chopped peppers, spinach, onions, and mushroom.
• Cover the baby food container with foil.
• Place the lid on the pressure cooker and seal. Set the pressure cooker to the Steam setting. Cook for 12 minutes.
• Allow the steam to naturally release for 10 minutes, instead of immediate quick release.
• Press the release button, open the pot, and remove the container.
• Allow the egg bites to cool for a few minutes.
• To remove the bites, I carefully pushed up on the bottom of each. From there, each should slide right out.

EGG WHITE BITES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Generously grease a 12-cup muffin tin with cooking spray.
• Combine egg whites, Greek yogurt, salt, black pepper, garlic powder, onion powder, oregano, and cayenne in a bowl; whisk until smooth and no lumps remain. Mix in red bell pepper, spinach, and Cheddar cheese.
• Divide egg mixture between the 12 muffin cups, filling until almost full.
• Bake in the preheated oven until egg bites puff up substantially and begin to brown, 20 to 25 minutes. Allow to cool for 5 minutes; bites will deflate substantially at this time. Run a knife around the edges and bottoms to loosen and remove from the cups. Allow to cool to room temperature.

READY-TO-GO EGG BITES

Steps:

• Heat a large skillet over medium heat. Add the chorizo and onion and cook, stirring often, until the onion is soft and the chorizo is fully cooked, 5 to 6 minutes. Transfer to paper towels to drain the excess grease. Set aside to cool.
• Combine the eggs, heavy cream, sour cream, salt and pepper in a large bowl. Whisk until light and fluffy, about 1 minute.
• Generously coat the cups of a silicone egg bites mold (you can find them online!) with cooking spray. Divide the cheese among the cups. Divide the chorizo and onion among the cups. Then fill the cups with the egg mixture, leaving a little space at the top.
• Multi-cooker directions: Set the trivet in a multi-cooker, then carefully pour 1 cup water into the pot. Cover the mold snugly with foil and carefully lower it onto the trivet.
• Secure the lid on the multi-cooker and set the pressure valve to sealing. Press the steam button and set it to 10 minutes. (Note: It will take several minutes for the pressure to build, after which the 10-minute timer will automatically start counting down.)
• After the 10 minutes are up, let the pressure release naturally for 10 minutes, then use the handle of a wooden spoon to move the valve to venting, which will let the rest of the pressure release quickly.
• When the pressure is fully released, carefully remove the lid. Remove the silicone mold from the machine. Peel back the foil and turn the egg bites onto a plate. They should pop right out!
• Standard oven directions: Preheat the oven to 325 degrees F. Pour water into a 9-by-13-inch baking dish until it's halfway full. Set the mold in the baking dish, then cover the baking dish with foil. Bake until the eggs are set, about 1 hour. Let the mold sit in the water for 10 minutes before removing the egg bites from the mold.
• Freezing and reheating instructions: Freeze by placing the bites on a lightly greased sheet pan or plate and freeze for 45 minutes. Transfer to a plastic zipper bag and return to the freezer.
• To reheat 1 or 2 bites, wrap in a paper towel and microwave for 1 minute. Let sit for 1 minute before eating.

EGG WHITE BREAKFAST CUPS (UNDER 50 CALORIES) RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Lightly grease a muffin tin.
• Then divide equally the spinach across 6 cups.
• Dice the tomato, then fill the cups with the tomato and egg whites.
• Season with salt and pepper.
• Bake for 15 minutes, or until the whites have set.
• Serve hot.
• Enjoy!

VEGGIE EGG WHITE BITES

Steps:

• Preheat the oven to 375 F degrees and spray a muffin pan with cooking spray.
• Evenly distribute the spinach between the muffin tins and top each with the diced cherry tomatoes.
• Pour the egg whites almost to the top of each muffin tin and season each with salt and pepper. Top each with a sprinkle of feta cheese.
• Bake for 17-20 minutes, until the egg whites, are set and the edges are starting to brown. Remove and let cool for a couple of minutes.
• Run a butter knife around each veggie egg white bite to loosen it up around the edges and lift them out of the muffin tin.
• Plate, serve warm, and enjoy!

KETO EGG BITES

Steps:

• Pre-heat oven to 300F and generously grease a muffin tray/egg mold.
• Whisk together the eggs, salt and pepper in a large mixing bowl.
• Place the muffin tray in a large casserole dish that will allow the tray to fully submerge.
• Evenly distribute the bacon, onion and cheese throughout 6 muffin cups and then evenly distribute the whisked eggs mixture over top.
• Fill the casserole dish, surrounding the muffin tray, with water about half way up the sides and cover the entire casserole dish tightly with aluminum foil.
• Bake for 35-45 minutes. Or until egg is completely cooked in the center. Allow to cool for 10 minutes before running a butter knife along the edges and popping them out.
• Best stored in the fridge up to 5 days and reheated in the microwave!

AIR FRYER EGG BITES

Steps:

• Spray the inside of cups of silicone mold thoroughly with a cooking spray.
• Add the chopped green onions and ham (if using) and put the silicone mold in the air fryer basket. Cook these toppings in the air fryer at 360F for 3 minutes.
• Meanwhile, in a large measuring cup with a pouring spout, combine the eggs, milk, salt and pepper.
• When the toppings are done cooking, take the basket out of the air fryer. Carefully pour the egg mixture into the egg bites mold cups over the toppings. Top the egg bites with shredded cheese.
• Cook the egg bites in the air fryer at 360F for 12 minutes, or until the eggs are set.

OMELET BITES

Steps:

• Preheat oven to 350°F Prepare a 12-cup muffin tin with non-stick cooking spray.
• In a large bowl whisk eggs. Season with salt and pepper and combine. To the eggs, combine green pepper, cherry tomatoes, quinoa, red onion, baby spinach, cheddar cheese.
• Transfer to muffin tin using a 1/3 cup measuring cup.
• Bake until egg is completely set, 20 to 25 minutes.

EGG WHITE BREAKFAST BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin pan generously with cooking spray.
• Combine egg whites, cottage cheese, garlic powder, salt, and pepper in a blender; blend until smooth, about 15 seconds.
• Combine spinach, roasted red peppers, and basil in a bowl. Pour in egg mixture and stir to combine. Ladle the mixture evenly into the muffin cups, filling each about 3/4 full. Top each muffin with 1 teaspoon feta cheese.
• Bake in the preheated oven until egg white bites are set, 18 to 20 minutes.