Low Sodium Kirkland Egg White and Roasted Pepper Bites
Light, savory, and packed with wholesome ingredients, these Low Sodium Kirkland Egg White and Roasted Pepper Bites are the perfect guilt-free snack or breakfast option. Made with fluffy egg whites, roasted red bell peppers, baby spinach, and aromatic garlic sautéed in olive oil, these protein-rich bites are bursting with flavor while keeping sodium levels in check. Fresh basil adds a fragrant, herbal note, making each bite irresistible. Baked to golden perfection in just 25 minutes, these egg bites are easy to prepare and ideal for meal prepping. Whether you enjoy them warm out of the oven or as a portable snack, they’re a satisfying and healthy choice for any time of day. Perfect for anyone seeking low-sodium, high-protein recipes with fresh, vibrant ingredients!
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Recipe Information
Ingredients
- 12 large Egg whites
- 1 medium Roasted red bell pepper
- 1 cup Baby spinach
- 0.5 medium Onion
- 1 clove Garlic
- 1 tablespoon Olive oil
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh basil
- 1 as needed Non-stick cooking spray
Instructions
Preheat your oven to 350°F (175°C) and lightly spray a 12-cup muffin tin with non-stick cooking spray.
Dice the roasted red bell pepper and medium onion into small pieces. Mince the garlic clove. Set these aside.
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and garlic, and sauté for about 3-4 minutes until the onion becomes translucent.
Add the diced roasted red bell pepper and the baby spinach to the skillet. Cook for an additional 2-3 minutes, stirring occasionally, until the spinach wilts. Remove from heat.
In a large bowl, whisk together the 12 egg whites until they become frothy. Add the black pepper to the egg whites.
Stir the sautéed vegetables into the egg whites, ensuring even distribution.
Roughly chop the fresh basil and fold it gently into the egg white mixture.
Carefully pour the egg and vegetable mixture into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until the egg bites are set and slightly golden on top.
Allow the egg bites to cool for a few minutes in the tin before removing them.
Serve warm and enjoy your low sodium, high-protein snack.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 19% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1194 mg | 52% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 15.4 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1322 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
