Golden vegetable egg muffin cups in paper liners.
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Spinach Artichoke Parmesan Egg White Bites

ByMelanie
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Spinach Artichoke Parmesan Egg White Bites. Full ingredient amounts, a printable recipe card and estimated nutrition per serving.

Golden vegetable egg muffin cups in paper liners.
Mel’s Easy Kitchen

Spinach Artichoke Parmesan Egg White Bites

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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 6 servings (2 bites each)
Course: Breakfast
Calories: 151
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups liquid egg whites
  • 4 large eggs
  • 1/2 cup cottage cheese
  • 1/2 cup frozen spinach thawed, chopped and squeezed very dry
  • 1/2 cup artichoke hearts finely chopped and well drained
  • 1/2 cup grated Parmesan
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp chopped fresh parsley optional
  • Cooking spray for the pan

Method
 

  1. Heat the oven to 350°F. Grease a 12-cup muffin tin well.
  2. Whisk egg whites, whole eggs and cottage cheese. Fold in spinach, artichokes, Parmesan and seasonings.
  3. Divide among 12 cups, filling about three-quarters full. Bake 18–22 minutes, until the centers are set. Cool briefly before removing.
  4. One serving is 2 egg bites. Refrigerate promptly in a covered container.

Nutrition

Calories: 151kcalCarbohydrates: 5.1gProtein: 18.2gFat: 6.2gFiber: 1.2g

Notes

Makes 12 bites; nutrition is per 2 bites, using 2% cottage cheese and excluding the small amount of pan spray. Contains milk and egg.
Estimated from USDA FoodData Central SR Legacy and representative package labels; per stated serving. Brands and portion weights change the result.
For gluten-free preparation, check all packaged ingredient labels, including broth, seasonings and toppings.

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Photo credits

Supplied Maggie recipes document

Photo: Maya Krampf / Wholesome Yum · Pinterest source.

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