Can I make high protein egg white bites without cottage cheese?

Absolutely! Greek yogurt works perfectly as a 1:1 substitute and adds the same creamy texture. You can also use cream cheese (2-3 tablespoons) or just skip it entirely, though the bites will be slightly less fluffy.

Why are my egg white bites watery?

This usually happens when vegetables release too much moisture. Always use cooked bacon or sausage (not raw), and if using fresh vegetables like spinach or mushrooms, sauté them first to remove excess water before adding to the mixture.

Can I freeze these egg bites?

Yes! High protein egg white bites freeze beautifully. Let them cool completely, then freeze individually on a baking sheet. Once frozen solid, transfer to a freezer-safe bag. They'll stay fresh for 2-3 months and reheat perfectly in the microwave.

Easy High Protein Egg White Bites Recipe (12 Servings)

High Protein Egg White Bites

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Quick, easy, and healthy breakfast or snack packed with protein. Customizable with your favorite add-ins, perfect for meal prep.

Author: James Carter Jr
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 egg bites (6 servings) 1x
Category: Breakfast
Method: Bake
Cuisine: American

Ingredients

Scale

2 cups liquid egg whites
1/2 cup cottage cheese (or Greek yogurt)
1/4 cup unflavored protein powder (optional)
1/2 cup shredded cheddar cheese
1/4 cup diced bell peppers (any color)
1/4 cup diced onions
1/4 cup cooked and crumbled bacon or sausage (optional)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Cooking spray or butter for greasing

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Instructions

Preheat your oven to 375°F (190°C) and generously grease a 12-cup muffin tin with cooking spray or butter, coating sides and bottom of each cup.
In a large bowl, whisk together the liquid egg whites, cottage cheese, and optional protein powder for 30 seconds until smooth with no lumps.
Stir in the shredded cheddar cheese, diced bell peppers, onions, and optional cooked bacon or sausage until evenly distributed.
Add salt, pepper, and garlic powder. Mix until all ingredients are well combined throughout the mixture.
Evenly pour the egg mixture into the prepared muffin tin, filling each cup about three-quarters full (approximately 3 tablespoons per cup) to allow room for slight expansion.
Bake for 15-20 minutes, or until the egg bites are set in the center and slightly golden on top. Tops should spring back when lightly touched and a toothpick inserted should come out clean.
Let them cool in the muffin tin for 5 minutes before carefully removing with a butter knife to loosen edges if needed. Serve warm or store in an airtight container in the refrigerator for up to 4 days.

Notes

Use liquid egg whites for consistency or separate 8-10 fresh eggs. Full-fat cottage cheese creates creamier texture. Blend cottage cheese first for ultra-smooth results.
Cut vegetables into small 1/4-inch pieces for even distribution. Pre-cook watery vegetables like mushrooms or spinach to prevent excess moisture.
Freeze individually on baking sheet, then store in freezer bag for up to 2 months. Reheat from frozen in 60-90 seconds in microwave.

Nutrition

Serving Size: 2 egg bites
Calories: 145 kcal
Sugar: 2 g
Sodium: 380 mg
Fat: 6 g
Saturated Fat: 3 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 0 g
Protein: 18 g
Cholesterol: 20 mg

Find it online: https://www.benefitiany.com/high-protein-egg-white-bites/