Veggie Egg White Bites

Veggie Egg White Bites

This recipe is so incredibly easy and healthy, so versatile, and so so delicious!! I absolutely love these little bites for a quick, high protein snack to grab after a weight lifting session. They are extremely travel-friendly – you can top them on a salad or spread on a layer of salsa, avocado or hummus! Simply combine your favorite fresh veggies and a few egg whites and viola, you have a perfect on-the-go snack or breakfast!

Gluten free, Nut Free, Vegetarian

Veggie Egg White Bites  2

I made 24 mini-bites using a 24-cup mini muffin pan, but you can use a regular-sized muffin pan to make a bigger “bite!”


fresh veggies (feel free to use your favorites!):
red pepper
about 1 tbsp carton egg whites (per mini-cup)
fresh cracked pepper

Preheat your oven to 350F (180C).
Lightly oil a mini muffin pan.
Roughly chop your veggies and fill each muffin well.
Pour in the egg whites until it reaches the top edge, and the veggies are mostly covered.
Crack some fresh pepper on top of each bite.
Place in your oven for about 10-12 minutes, then let cool for 5-10 minutes.
If you use a regular sized muffin pan, they will probably need about 20 minutes to cook.

Store in an airtight container in your fridge for 3-4 days (if they last that long)!!

Enjoy! 🙂

More Recipes

Share on social


Don't miss a single post!

Be the first to know about new flavors, upcoming events, recipes and more!

Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


Leave a Comment

Your email address will not be published. Required fields are marked *

Join the mailing list

if you want to connect on a more personal level & get content straight to your inbox – sign up below to be added to the list!

(don’t worry, I’ll never spam you or give out your email address)