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SideChef
Recipes
Breakfast
Sun-Dried Tomato & Spinach Egg White Bites

8 INGREDIENTS • 10 STEPS • 20MINS

Sun-Dried Tomato & Spinach Egg White Bites

Recipe
4.0
2 ratings
These egg bites are perfect to have a grab-and-go breakfast meal prep that will keep you going every morning. Just pop them in the microwave for a few seconds and enjoy a delicious and guilt-free egg bite!
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The Skinny Fork
Hi, I'm Amanda. I love to feature delicious 'skinny' or healthified versions of recipes here on TheSkinnyFork.com. All recipes will be cooked up by me, in my very own home kitchen, located in Austin, Texas.
https://theskinnyfork.com/
These egg bites are perfect to have a grab-and-go breakfast meal prep that will keep you going every morning. Just pop them in the microwave for a few seconds and enjoy a delicious and guilt-free egg bite!
20MINS
Total Time
$3.36
Cost Per Serving
Ingredients
Servings
6
us / metric
Egg
8
Eggs, separated
Parmesan, Romano & Asiago Cheese Blend
1 cup
Parmesan, Romano & Asiago Cheese Blend, shredded
Cottage Cheese
1/2 cup
Cottage Cheese
Heavy Cream
4 Tbsp
Heavy Cream
Crumbled Feta Cheese
1/2 cup
Crumbled Feta Cheese
Fresh Baby Spinach
1/2 cup
Fresh Baby Spinach
Sun-Dried Tomatoes
4 Tbsp
Sun-Dried Tomatoes, julienned
Water
1 cup
Water
Nutrition Per Serving
VIEW ALL
Calories
258
Fat
18.0 g
Protein
20.9 g
Carbs
4.0 g
Add to plan
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Sun-Dried Tomato & Spinach Egg White Bites
Save
author_avatar
The Skinny Fork
Hi, I'm Amanda. I love to feature delicious 'skinny' or healthified versions of recipes here on TheSkinnyFork.com. All recipes will be cooked up by me, in my very own home kitchen, located in Austin, Texas.
https://theskinnyfork.com/
Cooking InstructionsHide images
step 1
Separate the yolk of the Eggs (8) from the whites and set whites aside. Discard yolk or save to use in another recipe.
step 2
Pour Water (1 cup) into the base of the Instant Pot or electric pressure cooker and set aside.
step 3
Place the Egg Whites, Parmesan, Romano & Asiago Cheese Blend (1 cup), Cottage Cheese (1/2 cup), and Heavy Cream (4 Tbsp) into a blender, food processor, or cup for an immersion blender and blend down until smooth.
step 3 Place the Egg Whites, Parmesan, Romano & Asiago Cheese Blend (1 cup), Cottage Cheese (1/2 cup), and Heavy Cream (4 Tbsp) into a blender, food processor, or cup for an immersion blender and blend down until smooth.
step 4
Julienne the Sun-Dried Tomatoes (4 Tbsp).
step 5
Divide the Crumbled Feta Cheese (1/2 cup), Fresh Baby Spinach (1/2 cup), and sun-dried tomatoes among the sections of a silicone egg mold.
step 6
Pour the egg mixture onto each of the egg mold sections over the feta, spinach, and sun-dried tomatoes.
step 6 Pour the egg mixture onto each of the egg mold sections over the feta, spinach, and sun-dried tomatoes.
step 7
Place the egg mold onto the metal steamer rack and lower into the pressure cooker.
step 7 Place the egg mold onto the metal steamer rack and lower into the pressure cooker.
step 8
Lightly cover the egg mold with foil and secure the lid. Turn the vent to 'sealed' and set the pressure cooker to 'Steam' for 8 minutes. Once done, allow the natural pressure to release (this took about 10 minutes).
step 9
Remove the mold and set aside to cool for a few minutes before popping the egg bites out.
step 9 Remove the mold and set aside to cool for a few minutes before popping the egg bites out.
step 10
Enjoy right away or store in an air-tight container in the fridge for 3-5 days. Remove from the fridge and zap in the microwave for a few seconds to enjoy!
step 10 Enjoy right away or store in an air-tight container in the fridge for 3-5 days. Remove from the fridge and zap in the microwave for a few seconds to enjoy!
Tags
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Breakfast
American
Gluten-Free
Brunch
Back to School
Snack
Healthy
Shellfish-Free
Father's Day
Vegetarian
Mother's Day
Vegetables
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