Can I use whole eggs instead of egg whites?

Absolutely! Simply replace the 16 oz of liquid egg whites with 8-10 whole eggs. The texture will be a bit richer, and they'll have a more yellow appearance, but they'll be just as delicious.

Why do my egg bites deflate after baking?

This is completely normal! The egg whites puff up in the oven and naturally settle as they cool. The texture will still be perfect—light and fluffy on the inside.

Can I make these without cottage cheese?

Yes, though it does add wonderful creaminess. You could substitute with cream cheese or Greek yogurt, or simply omit it and add a splash more egg whites to compensate for the volume.

How many egg bites constitute a serving?

Typically, 2-3 egg bites make a satisfying breakfast serving. For a more substantial meal, pair with fruit, toast, or avocado.

Egg White Bites Recipe

Description

These protein-packed Egg White Bites are a healthy, low-calorie, and delicious make-ahead breakfast or snack. Made with lean turkey sausage, fresh veggies, cottage cheese, and gruyere, they are fluffy, flavorful, and perfect for meal prep.

Ingredients

Units Scale

Protein & Vegetables

1 lb. lean turkey sausage (Jeannie-O recommended)
1 large bell pepper, chopped
1 cup spinach, chopped

Egg Mixture

16 oz. liquid egg whites
1/2 cup low-fat cottage cheese
2 oz. shredded gruyere cheese (or any preferred cheese)

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Instructions

Preheat & Prepare Pans: Preheat oven to 350°F (177°C). Place each silicone muffin pan on a baking sheet for stability, or spray conventional muffin trays well with non-stick spray to prevent sticking.
Cook Turkey Mixture: In a skillet over medium heat, cook the turkey sausage, breaking it into bite-sized pieces until browned. Add the chopped bell peppers and sauté until softened. Then, add the chopped spinach and stir until wilted. Drain any excess liquid to avoid soggy bites.
Distribute Filling: Evenly distribute the cooked turkey, bell pepper, and spinach mixture among the 24 muffin cups in the prepared pans.
Make Egg Mixture: In a blender, combine the liquid egg whites and low-fat cottage cheese. Blend until the cottage cheese is completely smooth, creating a creamy base for the bites.
Assemble Bites: Pour the blended egg white mixture evenly into each muffin cup over the turkey and vegetables. Then sprinkle the shredded gruyere cheese (or preferred cheese) over all 24 cups. Using a spoon, lightly stir each cup so the cheese is mixed throughout the cup instead of sitting just on top.
Bake: Bake in the preheated oven at 350°F for 30-35 minutes, or until the egg bites are set, cooked through, and no longer runny. If you are baking in batches or halving the recipe, bake for 15-20 minutes or until fully cooked.

Notes

You can swap turkey sausage for chicken sausage, vegetarian sausage or omit for a vegetarian version.
Use any type of cheese you prefer for varied flavors.
Allow egg white bites to cool before removing from the pan for easier handling.
These bites reheat well and are freezer-friendly—perfect for meal prep.

Nutrition

Serving Size: 1 egg bite
Calories: 45
Sugar: 0.7g
Sodium: 140mg
Fat: 1.2g
Saturated Fat: 0.5g
Unsaturated Fat: 0.5g
Trans Fat: 0g
Carbohydrates: 1.2g
Fiber: 0.2g
Protein: 7g
Cholesterol: 8mg