Dinner

Egg White Bites with Veggies and Feta Recipe

BySophie Carsel December 28, 2025December 28, 2025

Introduction

These Egg White Bites are a light and flavorful way to start your day or enjoy a protein-packed snack. Packed with fresh vegetables and a touch of feta cheese, they’re easy to make and perfect for meal prep.

Ingredients

18 ounces pasteurized egg white
1 yellow bell pepper
2 ounces fresh baby spinach
1 cup cherry tomato
1 onion
2 ounces mushroom
Salt, to taste
Ground black pepper, to taste
Garlic powder, to taste
Feta cheese, to taste

Instructions

Step 1: Preheat your oven to 350 degrees F (180 degrees C) and prepare a 12-cup muffin tray by coating it with cooking spray.
Step 2: Chop the yellow bell pepper, fresh baby spinach, onion, mushroom, and cherry tomatoes into small pieces. Divide the chopped vegetables evenly among the muffin cups.
Step 3: Pour the pasteurized egg whites over the vegetables in each muffin cup, filling them almost to the top.
Step 4: Sprinkle salt, ground black pepper, and garlic powder over each cup according to your taste. Add feta cheese on top as desired.
Step 5: Bake in the preheated oven for 25 minutes, or until the egg whites are set and slightly golden on top.
Step 6: Remove from the oven and let cool slightly before removing the bites from the tray. Serve warm or at room temperature.

Tips & Variations

For a creamier texture, add a tablespoon of milk or cream to the egg whites before baking.
Swap out feta for cheddar or goat cheese for different flavors.
Feel free to add herbs like parsley or chives for extra freshness.
Use whatever vegetables you have on hand, such as zucchini or kale.

Storage

Store leftover egg white bites in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave for 30-45 seconds or until warmed through. These bites also freeze well; thaw in the refrigerator overnight before reheating.

How to Serve

Two small round egg white muffins sit on a white plate with a thin brown rim, placed on a white marbled surface. Each muffin is about two layers tall, the bottom layer is a light yellow cooked egg base, and the top is a mix of white egg whites with bright green spinach leaves and red tomato pieces embedded within. The tops are sprinkled with black pepper, adding texture. To the left of the muffins is a small bunch of fresh green watercress and one bright red grape tomato. A green cloth napkin is partly visible on the right side, and in the background, a carton of egg whites stands with clear blue and red labeling. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Yes, you can substitute whole eggs for egg whites if you prefer a richer texture and flavor, but note that the calorie content will be higher.

Can I prepare these bites in advance?

Absolutely! These egg white bites are great for meal prep and can be made up to 3 days ahead and stored in the fridge, making breakfast quick and easy during busy mornings.