These protein and veggie-packed bites are made with egg whites, feta, spinach and mushrooms. They’re a great start to the day or mid-morning snack. This recipe makes about 40 egg white bites, so they’re ideal to make ahead and freeze in your meal prep routine.
1 1/2 cups (5 oz.) frozen bagged chopped baby spinach
1 jar (6 oz.) Del Monte® Sliced Mushrooms, well drained
1/4 cup finely crumbled feta cheese or grated Parmesan cheese
12 large egg whites or 1 3/4 cups liquid egg whites
1/2 cup milk
1 tsp. each onion powder and dried oregano
1 tsp. kosher salt
1/4 tsp. each garlic powder and freshly ground black pepper
Preheat oven to 350°F. Thaw spinach according to package directions; squeeze dry. Spray the cups of a mini muffin pan with nonstick cooking spray.
Toss together spinach, mushrooms and cheese in a medium bowl. Place 1/2 Tbsp. of the mixture into each muffin tin cup. Whisk together egg whites, milk, onion powder, oregano, salt, garlic powder and pepper in a large liquid measuring cup.
Pour egg white mixture into each muffin cup just below the rim, about 1 Tbsp. each; sprinkle tops with a pinch of black pepper. Bake 15 to 18 minutes until puffed, just set and a toothpick inserted into the center comes out clean, rotating the pan halfway through baking. Use a butter knife to remove the egg bites from the pan. Serve immediately or let cool completely before storing.