4 Easy Egg Bite Recipes

Total Time: 30 minutes
Serving Size: 1 recipe = 3 bites
Calories & Macros per 3 Bites (average):
Calories: 90–120 Fat: 4–6g Carbs: 2–6g Protein: 10–12g

These 4 egg white bite recipes are inspired by Starbucks but made with real, simple ingredients. Each version is high in protein, low in carbs, and perfect for meal prep.

All four recipes bake at 350°F (175°C) for 20–25 minutes.

1. Sweet Potato & Onion Egg Bites

Ingredients:

• ½ cup egg whites

• ¼ cup mashed or diced cooked sweet potato

• 2 tablespoons chopped onion

• 2 tablespoons shredded cheese

• Salt, pepper, paprika to taste

Instructions:

1. Preheat oven to 350°F (175°C).

2. In a bowl, mix all ingredients until well combined.

3. Pour evenly into 3 greased or lined muffin cups.

4. Bake for 20–25 minutes, until the tops are set and lightly golden.

5. Let cool slightly before removing.

2. Feta & Sun-Dried Tomato Egg Bites

Ingredients:

• ½ cup egg whites

• 1 tablespoon crumbled feta

• 1 tablespoon chopped sun-dried tomatoes

• 1 teaspoon chopped parsley

• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).

2. In a bowl, whisk together all ingredients.

3. Divide between 3 muffin cups.

4. Bake for 20–25 minutes or until set.

5. Let cool before removing from the tray.

3. Bacon & Spinach Egg Bites

Ingredients:

• ½ cup egg whites

• 1 slice cooked bacon, chopped

• 2 tablespoons chopped spinach

• 2 tablespoons shredded cheese

• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).

2. Combine all ingredients in a mixing bowl.

3. Pour into 3 greased muffin cups.

4. Bake for 20–25 minutes, until fully cooked.

5. Let cool slightly before serving.

4. Veggie Mix Egg Bites

Ingredients:

• ½ cup egg whites

• 1 tablespoon shredded cheddar

• 1 tablespoon shredded mozzarella

• 1 tablespoon diced onion

• 1 tablespoon diced bell pepper

• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).

2. Mix all ingredients in a small bowl.

3. Divide mixture into 3 lined or greased muffin cups.

4. Bake for 20–25 minutes, until set.

5. Cool before removing from muffin tin.

Tips:

• You can bake all 4 versions together in the same muffin tin.

• Store in the fridge for up to 4 days.

• Freeze for longer storage—reheat in the microwave for 30–60 seconds.

• Double or triple the recipes for batch cooking.

• Customize with your favorite veggies, cheeses, or protein.