👩🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Lightly grease a 12-cup standard muffin tin with cooking spray or a thin coat of oil.
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2
In a medium-sized bowl, combine the liquid egg whites, milk, salt, and black pepper. Whisk vigorously for 1-2 minutes until the mixture is slightly frothy and well combined.
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3
Gently fold in the finely chopped fresh dill, chives, and parsley into the egg white mixture using a rubber spatula. Be careful not to overmix, which can deflate the egg whites.
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4
Evenly pour the egg white mixture into the prepared muffin cups, filling each cup about two-thirds full. The eggs will puff up as they bake.
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5
Bake for 15-20 minutes, or until the egg white bites are set, puffy, and lightly golden around the edges. They should spring back slightly when gently pressed.
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6
Remove the muffin tin from the oven and let the egg white bites cool in the pan for 2-3 minutes before carefully removing them to a wire rack. They may deflate slightly as they cool, which is normal. Serve warm.
💡 Notes
These high-protein egg white bites are fantastic for meal prep. Store cooled bites in an airtight container in the refrigerator for up to 4-5 days. Reheat in the microwave for 30-60 seconds, or in a preheated oven at 300°F (150°C) for 5-7 minutes. Feel free to experiment with other fresh herbs or a small amount of finely diced cooked vegetables like spinach (squeezed dry) or bell peppers.
🥗 Nutrition (per serving)
Calories
85 kcal
Protein
12g
Total Fat
2g
Saturated Fat
0.5g
Carbs
2g
Fiber
0.5g
Sugar
1g
Sodium
180mg
Cholesterol
0mg
