Egg White Bites

Egg White Bites, Step by Step

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1. Heat the oven to 180°C / 355°F (160°C / 320°F fan). Brush a 12-hole muffin tin lightly with the oil.

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2. Whisk the egg whites with the garlic powder and pepper until smooth.

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3. Divide the bell pepper, spring onions and parsley between the 12 holes, then pour in the egg whites, filling each hole to the top.

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4. Bake for 20 minutes, until puffed, set and lightly golden.

   Mark done Start 20 min timer

5. Cool in the tin for 3 minutes, run a knife around each bite and lift out.

   Mark done Start 3 min timer

Tips for Making Egg White Bites

• Dice the vegetables small so they sit inside the bites rather than poking through the tops.
• Fill from a jug with a spout for a tidy pour and no spills on the tin.
• If the bites stick, the tin was under-greased; a silicone tin releases them more easily.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

What Goes With Egg White Bites

• A slice of white toast
• A small bowl of berries
• Sliced cucumber

Storing & Reheating Egg White Bites

Keep in the fridge for up to 3 days in a lidded box. Reheat for 30 seconds in the microwave.

Egg White Bites FAQ: Common Questions

Egg White Bites Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.