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Nimble Chef

High Protein Egg White Bites

These fluffy, creamy high protein egg white bites are an easy make-ahead breakfast packed with protein and loaded with customizable vegetables, cheese, and lean meats. Made with blended cottage cheese for a silky texture, they rival your favorite coffee shop version without the extra cost.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 egg bites
Course: Breakfast
Cuisine: American
Calories: 82
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups liquid egg whites
  • 1 cup low-fat cottage cheese
  • 2 tbsp milk (optional)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup shredded cheddar or mozzarella cheese
  • 1/2 cup diced bell peppers
  • 1/2 cup baby spinach, chopped
  • 1/4 cup cooked turkey bacon or diced ham (optional)

Equipment

  • Blender
  • 12-cup muffin tin
  • large baking dish for water bath
  • silicone muffin cups (optional)
  • measuring cups and spoons

Method
 

  1. Preheat the oven to 325°F (163°C). Thoroughly grease a standard muffin tin or line it with silicone muffin cups.
  2. Add the egg whites, cottage cheese, milk (if using), salt, and black pepper to a blender. Blend for 30 to 45 seconds until completely smooth.
  3. Evenly divide the cheese, vegetables, and optional turkey bacon or ham among the muffin cups.
  4. Pour the blended egg mixture into each muffin cup, filling them about three-quarters full.
  5. Place the muffin tin inside a larger baking dish. Pour hot water into the outer dish until it reaches halfway up the muffin tin. Bake for 20 to 25 minutes, or until the centers are just set with a slight jiggle.
  6. Let the egg bites cool in the pan for 5 minutes. Loosen the edges with a butter knife if needed, then remove and serve warm or cool completely for meal prep.

Notes

Blend the cottage cheese completely smooth for the creamiest texture. Always use a water bath to prevent rubbery egg bites and grease the muffin pan well or use silicone liners. Fill muffin cups only three-quarters full to prevent overflowing. Refrigerate for up to 5 days or freeze for up to 2 months. Reheat in the microwave or enjoy cold for meal prep.