Egg White Spinach and Cheddar Bites

by | Feb 5, 2022 | Breakfast, Eggs, Gluten-free, Greens, Make-ahead, Recipes, Spinach

Egg White Spinach and Cheddar Bites
Jump to Recipe·Print Recipe

What do you do with a carton of egg whites nearing its expiration date? Make savory egg white breakfast bites of course! At one point during this weird supply chain grocery scarcity era, our neighborhood store was out of fresh eggs. They did, however, have cartons of egg whites on the shelf, so I grabbed one and figured we’d make due for a while. Fortunately I was able to get eggs from a friend who keeps chickens, and so never opened the carton. As I was cleaning out our fridge I found the carton languishing there, nearing its expiration date. So I tried a version of my spinach egg bake only with the pasteurized egg whites and in a muffin tin. They turned out to be so yummy and convenient that I may just make it a point to keep a carton of these egg whites on hand for future breakfasts.

Print

Egg White Spinach and Cheddar Bites

  • Author: Stacey McNeill
Print

Description

A convenient make-ahead egg dish for a quick breakfast on the go, these are easy to make, full of protein, and completely customizable.

Ingredients

  • 2 1/4 cups egg whites
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon Tabasco or other hot sauce
  • 1/2 medium onion, diced
  • 4 slices bacon, cooked until slightly crispy and chopped
  • 10 ounces fresh spinach, chopped
  • 5 ounces cheddar cheese, grated

Instructions

  1. Grease a 12-muffin tin with cooking spray or other cooking oil. Preheat the oven to 350 degrees.
  2. In a medium pyrex pitcher or other bowl, whisk together the egg whites, salt, black pepper, cayenne and hot sauce.
  3. Melt the butter in a large frying pan. Add the onion and cook, stirring occasionally, until softened.
  4. Add the bacon and mix, allowing the stir, allowing the bacon to continue cooking just a bit and releasing a bit of fat.
  5. Add the chopped spinach and cook until completely wilted. Allow the mixture to cool slightly.
  6. Divide the spinach mixture into 12 portions and add it to the bottom of each muffin cup. Sprinkle with the grated cheddar cheese.
  7. Pour the egg white mixture over the spinach and cheese, filling each cup until almost full.
  8. Bake for 20 to 24 minutes, or until a sharp knife inserted into the center comes out fairly clean without any liquid from the egg mixture.
  9. Place on a cooling rack and allow to cool for about 5 minutes before serving. Use a knife to run around the edges of each cup to loosen and then turn them out onto a rack. Place on a plate lined with paper napkins to absorb some of the oil.