Paleo Kirkland Egg White and Roasted Pepper Bites
Elevate your breakfast game with these Paleo Kirkland Egg White and Roasted Pepper Bites—a wholesome, protein-packed option perfect for busy mornings or meal prep. Made with fluffy egg whites and the natural sweetness of roasted red and yellow bell peppers, these bites are infused with fresh basil and a hint of garlic and onion for an irresistible flavor. Quick and simple to prepare, this recipe is dairy-free, gluten-free, and paleo-friendly, making it a standout choice for clean eaters or anyone looking for a healthy and satisfying snack. Baked to golden perfection in a muffin tin, these egg white bites are not only easy to customize but also conveniently portable, ideal for breakfast on-the-go. Pair them with fresh greens or enjoy them solo for a light, nutritious start to your day.
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Recipe Information
Ingredients
- 12 large Egg whites
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 tablespoon Coconut oil
- 2 tablespoons Chopped fresh basil
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
Cut the red and yellow bell peppers in half, remove the seeds and membranes, and place them cut-side down on a baking sheet lined with aluminum foil or parchment paper.
Roast the peppers in the preheated oven for about 15 minutes, until the skins are blistered and charred.
Remove the peppers from the oven and cover them with a clean kitchen towel for about 5 minutes to steam. This will make peeling off the skins easier.
While the peppers are steaming, lower the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius).
Once cool enough to handle, peel off the skins from the roasted peppers and chop them into small pieces.
In a medium bowl, whisk the egg whites until frothy and well combined.
Stir in the chopped roasted peppers, coconut oil, basil, garlic powder, onion powder, salt, and black pepper.
Grease a 12-cup muffin tin with coconut oil or use silicone muffin liners.
Pour the egg white mixture evenly into the prepared muffin cups.
Bake in the oven for about 20 minutes, or until the egg white bites are set and slightly golden on top.
Remove the muffin tin from the oven and let the bites cool for a couple of minutes before removing them from the pan.
Serve warm, or let cool completely and store in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1260 mg | 55% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 8.1 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1529 mg | 33% | |
*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.
