🍳 Egg White Breakfast Bites
These egg white bites are my go-to breakfast meal prep for the week. Light, packed with protein, and full of fresh flavor – perfect for busy mornings.
Ingredients
- 2 silicone muffin pans, sprayed with avocado oil
- 4 Roma tomatoes, chopped
- 8 oz block of white cheddar, grated
- Fresh basil leaves, thinly sliced
- 2 quarts egg whites (about 1 quart per pan)
- Salt and pepper, to taste
- Locatelli cheese (optional, for topping)
Instructions
- Prep your pans.
Spray 2 silicone muffin pans with avocado oil and place them on cookie sheets. - Fill each muffin cup.
Add about a tablespoon of chopped tomatoes to each cup, followed by some shredded white cheddar and sliced fresh basil. - Season.
Sprinkle each with salt and pepper. - Pour in the egg whites.
Carefully pour egg whites into each muffin cup, filling to about 1/4 inch from the top. - Optional topping.
If you like, sprinkle Locatelli cheese on top for extra flavor. - Set up a water bath.
Fill the cookie sheets holding the muffin pans with a bit of water to create a water bath – this helps them bake evenly and stay moist. - Bake.
Bake at 275°F for about 20-25 minutes or until set. Every oven is a bit different, so keep an eye on them near the end. - Cool and store.
Let cool on a wire rack, then transfer to an airtight container and refrigerate. - Reheat and enjoy.
In the morning, reheat 2 for breakfast and drizzle with your favorite hot sauce. Enjoy!
Tip: These are great on their own or served with a slice of avocado toast for a balanced breakfast.