Low Sodium Starbucks Inspired Egg White Bites
Lighten up your mornings with these Low Sodium Starbucks Inspired Egg White Bites, a wholesome and flavorful breakfast option that's perfect for meal prep. Packed with protein-rich egg whites, low-sodium cottage cheese, and vibrant vegetables like spinach and red bell pepper, these savory bites deliver satisfying flavor without the extra salt. Enhanced with unsalted Swiss cheese and a hint of onion and garlic powder, they offer a creamy texture and balanced taste. Baked to perfection in muffin cups, these fluffy egg bites are quick to prepare and reheat, making them ideal for busy mornings or on-the-go snacking. Garnished with fresh parsley, they're as pretty as they are nutritious. Enjoy warm from the oven or store them for a convenient grab-and-go breakfast throughout the week!
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Recipe Information
Ingredients
- 12 large Egg whites
- 1 cup Cottage cheese (low sodium)
- 0.5 cup (diced) Red bell pepper
- 1 cup (chopped) Spinach
- 0.5 cup Unsalted Swiss cheese (grated)
- 1 teaspoon Olive oil
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Ground black pepper (optional)
- 1 tablespoon (chopped) Fresh parsley (for garnish)
Instructions
Preheat your oven to 300°F (150°C). Grease a silicone muffin tin or metal muffin tray with a small amount of olive oil.
In a blender, combine the egg whites, low-sodium cottage cheese, onion powder, and garlic powder. Blend until smooth and frothy.
Heat the olive oil in a small skillet over medium heat. Add the diced red bell pepper and chopped spinach, cooking until softened, about 3-4 minutes.
Evenly divide the sautéed vegetables among the muffin cups, ensuring each cup gets a mix of peppers and spinach.
Pour the egg white mixture evenly into each muffin cup, filling them about three-quarters full.
Sprinkle the grated unsalted Swiss cheese over the top of each muffin cup.
Bake in the preheated oven for 25-30 minutes, or until the egg bites are set and the tops are lightly golden.
Remove the egg bites from the oven and let them cool for 5 minutes before gently removing them from the muffin tray.
Garnish with freshly chopped parsley before serving. Enjoy warm or store in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 856 mg | 37% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 11.3 g | ||
| Protein | 87.5 g | 175% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 720 mg | 55% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 1247 mg | 27% | |
*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.
