Easy Egg White Bites: The Healthy Breakfast You’ll Love!

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast adds flavor without fat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: butter

Avocado oil has a higher smoke point.

Preheat the oven to 350°F (175°C).

Spray a muffin tin with avocado oil, ensuring all sides are coated.

Remove the spines from the kale and chop it into small pieces.

Chop the red bell pepper into small pieces, using a little over half of it.

Dice the red onion and chop the green onion, keeping the green onion for topping later.

Sauté the red onion and red bell pepper in a hot pan with avocado oil, adding a little salt and pepper.

Add the chopped kale to the pan and sauté until all vegetables are cooked and their moisture has evaporated.

Transfer the sautéed vegetables to a bowl for easier pouring into the muffin tin.

Distribute the cooked vegetable mixture evenly into the muffin tin, filling each cup about halfway.

Pour egg whites over the vegetable mixture in each muffin cup, filling them about halfway.

Top each muffin cup with chopped green onions and a pinch of grated parmesan cheese.

Bake in the preheated oven for 20-25 minutes until the egg whites are set and lightly golden.

Check the muffins at 17 minutes to see if they are rising nicely, then continue baking until fully cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens