Can I use whole eggs instead of egg whites?

Yes! If you prefer using whole eggs, 16 oz of liquid egg whites equals approximately 8-10 whole eggs. The texture will be slightly richer and the color more yellow, but they'll be equally delicious.

Why is my cottage cheese important to blend until smooth?

Blending the cottage cheese creates that creamy, custardy texture that makes these egg bites so special. If you skip this step, you'll end up with pockets of cottage cheese in your bites rather than a uniform, silky texture.

Can I make these vegetarian?

Absolutely! Simply omit the turkey sausage and add extra vegetables like mushrooms, zucchini, or broccoli. You might want to sauté these vegetables first to remove excess moisture and enhance their flavor.

How do I know when the egg bites are fully cooked?

The egg bites should be set in the middle and slightly puffed up. If you insert a toothpick into the center, it should come out clean. They might deflate slightly as they cool, which is completely normal.

Savory Egg White Bites Recipe

Description

Delicious and protein-packed egg white bites made with lean turkey sausage, vibrant bell peppers, spinach, and a creamy blend of low-fat cottage cheese and gruyere. These healthy, low-calorie breakfast bites are oven-baked to perfection, making them an easy make-ahead option for busy mornings or a nutritious snack throughout the day.

Ingredients

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Meat and Vegetables

1 lb. lean turkey sausage (Jeannie-O or similar)
1 large bell pepper, chopped
1 cup spinach, chopped

Dairy and Eggs

16 oz. liquid egg whites
1/2 cup low-fat cottage cheese
2 oz. shredded gruyere cheese (or any preferred cheese)

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Instructions

Preheat the Oven & Prep Pans: Preheat your oven to 350 degrees F (175°C). Place each silicone muffin pan on a baking sheet, or spray metal muffin trays generously with non-stick cooking spray to prevent sticking.
Cook the Sausage and Vegetables: In a skillet over medium heat, cook the turkey sausage, breaking it into bite-sized pieces as it browns. Add the chopped bell pepper and sauté until softened, then add the chopped spinach and stir until just wilted. Drain any excess liquid from the pan to avoid watery egg bites.
Divide the Mixture: Evenly distribute the cooked turkey and vegetable mixture among the 24 muffin cups prepared earlier.
Blend Egg Whites and Cottage Cheese: In a blender, combine the liquid egg whites with the low-fat cottage cheese. Blend until the mixture is completely smooth and uniform.
Assemble the Egg Bites: Pour the egg white and cottage cheese mixture evenly into each muffin cup on top of the turkey mixture. Sprinkle the shredded gruyere cheese (or your cheese of choice) over the 24 cups. Use a spoon to gently stir each cup so the cheese is distributed throughout, not just on top.
Bake: Place the trays in the preheated oven and bake for 30-35 minutes, or until the eggs are set and cooked through with no runny spots. If baking only one tray or halving the recipe, bake for 15-20 minutes or until set.
Cool and Serve: Allow egg white bites to cool in the pan briefly for easier removal. Serve warm or let cool completely and store for meal prep.

Notes

Nutritional information is estimated and may vary depending on substitutions or brands used.
Be sure to drain excess liquid from the turkey and vegetable mixture to prevent the egg bites from being runny or soggy.
These bites are great for meal prep: store in the refrigerator for up to 4 days, or freeze for up to 2 months.
You can swap gruyere for your favorite cheese or add other vegetables as desired.

Nutrition

Serving Size: 1 egg bite
Calories: 50
Sugar: 0g
Sodium: 180mg
Fat: 1.5g
Saturated Fat: 0.7g
Unsaturated Fat: 0.6g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 7g
Cholesterol: 15mg