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Egg Breakfast

Keto Red Pepper & Spinach Egg White Bites

12 bites
Keto Diet, Vegetarian Diet, American Baking

These Keto Red Pepper & Spinach Egg White Bites are like little clouds of cheesy goodness! Light and fluffy, with vibrant pops of color from the peppers and spinach, they're a healthy and satisfying meal prep option that you can enjoy any time of day.

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olivia.wyles olivia.wyles Resident Chef
November 28, 2024
Keto Red Pepper & Spinach Egg White Bites on the plate
  • 40 min.
  • 40 min.
  • 1/5
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Ingredients:

Tools:

Directions:

Ingredients for Keto Red Pepper & Spinach Egg White Bites

1. Preheat Oven:

Start preparing the Keto Red Pepper & Spinach Egg White Bites by preheating the oven to 350°F (180°C).

2. Prepare Baking Sheet:

  • Place the baking sheet in the oven and fill it with about 1 inch of hot water.
  • This creates a humid environment for the egg bites to cook evenly.

3. Prep the Muffin Tin:

Grease a 12-cup muffin pan (muffin pan) with oil.

4. Prepare Ingredients for Keto Red Pepper & Spinach Egg White Bites:

Shred the Colby Jack cheese, chop the bell pepper and green onions.

Cheese shredding for Keto Red Pepper & Spinach Egg White BitesPepper and spinach for Keto Red Pepper & Spinach Egg White Bites

5. Blend:

In a blender or food processor, combine the egg whites and all the cheeses. Blend until light and frothy.

Blanding ingredients for Keto Red Pepper & Spinach Egg White Bites (1)
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6. Pulse:

  • Add the spinach, green onions, and red bell pepper to the blender.
  • Pulse a few times until finely chopped but not pureed.

7. Fill Muffin Cups:

Divide the mixture evenly among the muffin cups.

8. Bake Keto Red Pepper & Spinach Egg White Bites:

  • Place the muffin pan on the baking sheet with the hot water.
  • Bake for 30-40 minutes, or until the center of the egg bites is just set and starts to pull away from the edges of the muffin cups.
Keto Red Pepper & Spinach Egg White Bites in detail in the muffin panKeto Red Pepper & Spinach Egg White Bites in detail in the muffin pan2

9. Cool And Serve:

Let the egg bites cool slightly in the pan before serving.

Tips & Variations:

  • Alternatively, place a 9 x 13″ / 23 x 33cm baking dish in the bottom rack filled with hot water to create a steam water bath. For this recipe, I did a traditional water bath with the muffin pan sitting directly on a 13 x 18″ / 46 x 33cm half baking sheet. Fill about ¾ full.
  • For a spicier kick, add a pinch of red pepper flakes to the mixture.
  • You can substitute other vegetables for the red bell pepper and spinach, such as mushrooms, zucchini, or broccoli.
  • If you don’t have a blender or food processor, you can finely chop all the ingredients by hand and whisk the egg whites with a fork until frothy.

Nutrition

  • Serving: 66g Calories: 58.45kcal (3%)
  • Carbohydrates: 1.3g
  • Protein: 7.12g (14%)
  • Fat: 2.62g (4%)
  • Saturated Fat: 1.5g (9%)
  • Polyunsaturated Fat: 0.09g
  • Monounsaturated Fat: 0.64g
  • Trans Fat: 0.08g
  • Cholesterol: 8.6mg (3%)
  • Sodium: 160.74mg (7%)
  • Potassium: 104.92mg (3%)
  • Fiber: 0.18g (1%)
  • Sugar: 0.99g (1%)
  • Vitamin A: 36.58IU (1%)
  • Vitamin C: 8.48mg (10%)
  • Calcium: 61.66mg (6%)
  • Iron: 0.16mg (1%)
  • Net Carbohydrates: 1.1g
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About the Author:
olivia.wylesResident Chef
# 9
  • Published Recipes: 13
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  • Location: Florida, USA
  • Member since: 2024-09-25
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