Egg White Breakfast Bites

I love these. I just add all of the ingredients to the blender and mix….I add ham and pepper jack cheese. No feta on top.

I have made this recipe a few times and love it. I do use frozen spinach ( drained thoroughly) and dried basil ( just about 1 tsp). Everything else is per the recipe. I use my blend jet to mix the egg whites and cottage cheese. Not a big egg white fan but these are yummy.

Sooo watery 🙁 Maybe because I only had an 8 muffin tray vs 12…but sooo watery

Very good. Loved the toasty ones.

These were easy and simple to prepare. I liked that I didn’t have to cook off the spinach beforehand–this has kept me from making many a recipe including spinach before as although I enjoy it; I am a very lazy cook. Tastes yummy and can be tweaked to fit any tastes/preferences. Fairly healthy and low-cal. Will most likely make again!

Great recipe! Quick, easy, and delicious!! I made only one modification and used Monterey Jack cheese instead of feta.

I thought they were great! I made a few changes. I put a sprinkle of crumbled bacon in bottom of muffin cups, then put in spinach and peppers, I added basil to egg mixture and blended for a minute. I then filled the muffin cups and sprinkled on feta cheese and a little crushed red pepper. As other people stated the feta makes it salty. Next time I will omit the salt in the egg mixture. They were great anyway.

Really smart and delicious. A quick protein snack and pick-me-up. THANKYOU!!

I followed this recipe exactly and only about half were edible. It was hard to tell if they were cooked thoroughly and some of them caved in. The ingredients didn’t mix evenly (some sank to the bottom of the bowl), so that’s probably why. The ones that were edible had way too much basil – recommend halving the basil if you can get the recipe to work for you. Even with a non-stick muffin pan, these still managed to stick and were a pain to remove. Also a ton of dishes to do after this (blender, chopper, strainer, etc.). I will probably not try this recipe again.

I used the whole egg, still added the cottage cheese, chose spinach and red bell pepper. Seasoned with celery salt, garlic powder, and black pepper. They cooked up wonderfully and will be perfect to take in my work bag.

I made these as written, and they are wonderful! I’m going to try adding bacon next time. These are super convenient to take to work for a healthy breakfast!

Terrific! I make baked egg whites with assorted veggies that I have on hand all the time but have never added cottage cheese. Cottage cheese is the magic ingredient in this recipe. It gives the eggs a nice texture. I will be making these a lot. They were beautiful and puffed up when they came out of the oven. If you are making them for guests, and serve them right away they’ll be impressed.

I really like the eggs white bites. Try to lose weight and these are quick and easy.

Great as written. However, I have added chopped prosciutto to take them up a notch. Also have dried basil from the garden and used that….lots of it….instead of fresh. These are awesome, I double the recipe.

These are amazing!! Really truly I used whatever vegetables I had in the fridge and even used a majority of regular eggs instead of egg whites since that’s what I had and it still is perfect! I added in cheese and such.

Recipe was great I thought! I tried freezing for meal prep but the eggs ended up being soaking wet when I warmed them up? Weird.

I was really pleased with this recipe! I had to substitute the cottage cheese with homemade vegan cottage cheese and the feta cheese with vegan cheese too. Wow! I wasn’t sure what to expect with substitutions, but they were delicious! I’m planning to make my next batch tomorrow. I love that there is flexibility to this recipe. I’m thinking of using smoked salmon and dill instead of the peppers, spinach and basil. What a find! Thank you!

Soooooooo good. I subbed out the cheese for what I had on hand, and used some roasted red peppers and kale. Absolutely delicious!!! Thank you ???? my daughter loved them too!!

I liked these and will definitely be making them again. The only thing I find is they are a little soggy when reheating. I adapted by putting them inside a croissant as a breakfast sandwich. I’m also going to reduce the feta cheese on top a bit, as I found them very salty, but putting them in a croissant also helped with that.

These are delicious! I used Ricotta instead of the cottage cheese (because I had it on hand) and they turned out great! Fantastic base recipe!

Very tasty! Easy to make! Love that they freeze well. I had to use whole egg as that’s what I had on hand.