Herbed Tomato Basil Egg White Bites
Tender, oven-baked egg white cups packed with juicy cherry tomatoes, fresh spinach, and fragrant basil for an easy grab-and-go morning protein.
- Prep: 5 min
- Cook: 15 min
- Total: 20 min
- Servings: 1
- Cuisine: American
- Difficulty: Easy
- Cost: $2.66/serving
Dietary
- Gluten-Free
- Low-Calorie
- Low-Cholesterol
- Low-Sugar
- Low-Fat
- Low-Saturated-Fat
- Low-Carb
- Vegetarian
- Pescatarian
- Dairy-Free
- Nut-Free
- Soy-Free
- Kosher
- Halal
Tags
- bake
- healthy
- quick
- fresh
- comfort food
Ingredients
- 0.75 cup liquid egg whites
- 0.5 cup baby spinach (finely chopped)
- 0.25 cup cherry tomatoes (diced)
- 1 tablespoon fresh basil (finely chopped)
- 0.25 teaspoon garlic powder
- 0.125 teaspoon black pepper (ground)
- 0.125 teaspoon salt
Instructions
- Preheat oven to 350 degrees F and lightly coat 3 standard muffin tin cups with nonstick cooking spray.
- Divide the 1/2 cup chopped baby spinach, 1/4 cup diced cherry tomatoes, and 1 tablespoon chopped fresh basil evenly among the 3 muffin cups.
- In a small bowl, whisk together 3/4 cup liquid egg whites, 1/4 teaspoon garlic powder, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.
- Pour the seasoned egg white mixture evenly over the vegetables in each muffin cup.
- Bake for 15 minutes until the egg whites are set and firm in the center, then allow to cool for 2 minutes before popping out of the tin.
Notes
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 20 to 30 seconds.
Nutrition (per serving)
- Calories: 117
- Protein: 21 g
- Carbohydrates: 3 g
- Fat: 0.1 g
- Fiber: 1.1 g
- Sodium: 615 mg
- Sugar: 1 g