Home » Meals » 30 Minute Meals » Egg White Bites Recipe (Mushroom and Spinach)

Egg White Bites Recipe (Mushroom and Spinach)

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

Jump to Recipe Pin Recipe
3.77 from 59 votes

This Mushroom and Spinach Egg White Bites Recipe is perfect for breakfast or brunch! Low carb, healthy and loaded with fresh mushrooms, spinach and cheese. These protein-packed egg bites are also gluten-free and keto-friendly! 

PIN Egg White Bites Recipe to try later!

Egg Bites RecipePin

EGG WHITE BITES RECIPE

We love Egg Bites, also known as Egg Muffins in our house for a quick breakfast! We also love the popular Starbucks Egg White Bites but we think our Homemade Egg Bites is even better ;).

You don’t need any fancy equipment to make this popular freezable Egg White Bites Recipe, just a muffin pan, sauté pan, and a few basic ingredients. These are so perfect for breakfast and brunch ideas and making ahead for meal prep and individual servings. 

You can whip these quick Egg White Bites up from start to finish in less than 30 minutes and they only take 10 minutes to prepare. These are perfect to meal prep and keep in the fridge for an easy grab and go breakfast during the busy week. You can also freeze these Egg White Bites and have them handy any time.  

Be sure to check out my other egg biter recipes: Bacon Cheddar Egg Bites, Italian Sausage and Spinach Egg Bites and Meatless Veggie Egg Bites

Egg White Bites Recipe (Mushroom and Spinach)Pin

INGREDIENTS 

Egg whites: you can also use whole eggs as well. I recommend using 1 whole egg for every 2 egg whites so you would use a total of 6 whole eggs for this recipe. 

Spinach: fresh is best. 

Mushrooms: you can use white button mushrooms or baby bella mushrooms. 

Shredded cheese: I used Swiss cheese for this recipe but you can also use sharp cheddar, white cheddar, mozzarella, jack and gouda. 

Salt and pepper: for flavor. 

Garnish: parsley, chives and green onions all make great options. 

how to make egg white bitesPin

HOW TO MAKE EGG WHITE BITES

  • PREP MUFFIN PAN: Heat oven to 350 degrees F. Spray a 12 cup muffin pan with non-stick cooking spray and set aside.

  • SAUTE VEGGIES: Heat a medium frying pan to medium-high heat and coat with cooking spray. Add spinach and mushrooms and cook until spinach and mushrooms have reduced and wilted. Sprinkle with a pinch of salt and pepper and stir.
  • ADD INGREDIENTS TO MUFFIN PAN: Divide the spinach and mushrooms into 12 muffin tins. Equally divide the shredded cheese into the 12 muffin pan and then pour the egg whites equally over the cheese. Sprinkle the tops with a small pinch of salt and pepper (optional).

  • BAKE EGG WHITE BITES: Bake for 12-15 minutes, or until the Egg White Bites are set. Serve immediately and enjoy!

Mushroom and Spinach Egg White BitesPin

ADDITIONAL INGREDIENTS TO ADD TO EGG BITES

You can certainly add more veggies and protein to your egg bites for more flavor depending on your preference. Below are some ideas that can be easily added. These egg bites are totally customizable so feel free to change it up, especially if you make these on a weekly basis like us.

Optional veggies to add:  zucchini, bell peppers, sun-dried tomatoes, caramelized onions, kale and peas.

Optional protein to add: cooked bacon crumbles, turkey bacon, cooked sausage and diced ham.

Veggie Egg White BitesPin

FAVORITE EGG WHITE BITE TOPPINGS

Salsa: red salsa, salsa verde or pico de Gallo would add tons of flavor and spice. 

Guacamole or avocado: smash up an avocado and add spoonfuls to the tops of these egg bites. You can also slice or dice avocado for prettier presentation. Guacamole is always a good idea if you want more flavor.

Hot sauce: sriracha, tabasco, cholula, tapitio or any of your favorites are great options if you want some heat. 

More cheese: the more the merrier, right? 

Egg White BitesPin

LEFTOVERS

Store Egg White Bites in an airtight container for up to 5 days in the refrigerator. These will last all week so they make an easy grab and go. To warm, place in the microwave for about 20-30 seconds (each microwave temperature varies). 

HOW TO FREEZE EGG BITES

Allow the Egg White Bites to cool completely, at least 30 minutes. Place them in a single layer container and flash freeze them for an hour or until they have hardened. Put in a large plastic bag and store in the freezer. Egg bites will store for up to 3 months in the freezer

To re-heat the Egg White Bites, thaw the bites overnight and place in the microwave to heat for at least 30 seconds. If you don’t thaw overnight you can defrost the egg bite in the microwave then reheat for a few seconds to warm completely. You could also warm the egg bites in a 350 degree oven for a few minutes.

egg white bitePin

LOOKING FOR OTHER BREAKFAST AND BRUNCH RECIPES? TRY THESE!

OTHER LOW-CARB RECIPES

CAN’T GET ENOUGH?

Subscribe and I’ll send all my newest and FREE recipes to your inbox!  You can also keep up with me on PinterestInstagram, and  Facebook. If you make this recipe, please let me know how it turned out! Leave a comment below and share a picture on Instagram so I can see and feature you!

Kathryn's Kitchen BlogPin
Pin

Egg White Bites Recipe

This Mushroom and Spinach Egg White Bites Recipe is perfect for breakfast or brunch! Low carb, healthy and loaded with fresh mushrooms, spinach and cheese. These protein-packed egg bites are also gluten-free and keto-friendly!
3.77 from 59 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: egg white bites
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 egg white bites
Calories: 42kcal

Ingredients

  • 12 egg whites
  • 2 cups fresh spinach
  • 1 cup fresh mushrooms; thinly sliced white or Bella mushrooms will work
  • 2/3 cups Swiss cheese; you can use your favorite cheese shredded
  • pinch of salt and black pepper

Instructions

  • Heat oven to 350 degrees F. Spray a 12 cup muffin pan with non-stick cooking spray and set aside.
  • Heat a medium frying pan to medium-high heat and coat with cooking spray. Add spinach and mushrooms and cook until spinach and mushrooms have reduced and have wilted- about 3-4 minutes. Sprinkle with a pinch of salt and pepper and stir.
  • Evenly divide the spinach and mushrooms into 12 muffin tins. Equally divide the shredded cheese into the 12 muffin pan and then pour the egg whites equally over the cheese. Sprinkle the tops with a small pinch of salt and pepper (optional).
  • Bake for 12-15 minutes, or until the Egg White Bites are set. Serve immediately and enjoy! Garnish with chives or parsley, optional.
Find Kathryn's Kitchen Blog on Instagram!Mention @Kathryns.Kitchen.Blog or tag #kathrynskitchen!

Notes

  1. Store Egg White Bites in an airtight container for up to 5 days in the refrigerator. These will last all week so they make an easy grab and go. To warm, place in the microwave for about 20-30 seconds (each microwave temperature varies). 
  2. Freezeegg bites: Allow the Egg White Bites to cool completely, at least 30 minutes. Place them in a single layer container and flash freeze them for an hour or until they have hardened. Put in a large plastic bag and store in the freezer. Egg bites will store for up to 3 months in the freezer
Recipe adapted from Savory Experiments.

Nutrition

Serving: 1egg bite | Calories: 42kcal | Carbohydrates: 1g | Protein: 5.5g | Fat: 1.8g | Saturated Fat: 1.1g | Cholesterol: 6mg | Sodium: 146mg | Potassium: 105mg | Fiber: 0.2g | Sugar: 0.4g | Calcium: 55mg

Leave a Reply

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

Recipe Rating




26 Comments

  1. 5 stars
    I never really got into buying egg bites at Starbucks but I sure love making my own at home. These contain my favourite flavour combination, too.

  2. 5 stars
    Hello, and good morning. I found your egg white bites recipe via Pinterest and decided it looked ap amazing. I had to try it out! I had most of the ingredients I needed, went to the store away, and got the rest of what I needed. I have to say I was super impressed! Excellent instructions and tips that were easy to follow The recipe turned out fantastic. I will be bookmarking this recipe to make again soon. Have a fantastic day, and thanks!

  3. 5 stars
    Fantastic brunch option! I love to make these when I need something quick and easy, and I’ve got people around waiting. Just perfect!

  4. 5 stars
    Egg bites are so fun! We made them for breakfast this morning and everyone loved them! We froze the leftovers for next week!

  5. When you say 1 whole egg to every 2 egg whites does that mean the 12 egg whites plus 6 whole eggs or 6 of the 12 egg whites are going to be a whole egg?

    1. 5 stars
      Hi Tanya, great question! You would only use whole eggs if you didn’t want to use just egg whites. So if you wanted to use whole eggs, the recipe would yield 6 egg bites. Otherwise if you wanted to make these as is, you would use 12 eggs whites and the recipe would yield 12 egg bites. If you wanted to make these bites extra wholesome and higher in protein, you could use both egg whites and whole eggs. Just increase the baking time by a few minutes. I hope that makes more sense. Please let me know if you have any more questions. 🙂

  6. 5 stars
    I love this recipe, but I loathe cleaning the muffin pan after. I use a spray but I’m still getting a lot of egg bits on the muffin pan that are really tedious to clean. I tried using a cupcake liner but the liner got stuck to the bites in a strange way.

    Any ideas?

    1. 5 stars
      Hi Nik, I love that you love this recipe! I know exactly what you mean. I find that silicone muffin cups work really well! You can easily find them on Amazon. I hope that fixes your problem. I’ve attached the link under equipment in the recipe card. Let me know if you have any other questions. Thank you!!

  7. I love this recipe but for some reason the bites turn extremely watery. This happens with freezing/reheating and when I just keep them in the fridge. Any suggestions?

    1. 5 stars
      Hi Brandy, I would try to pat out any excess water from the mushrooms and spinach after you’ve sautéed them. They naturally retain a lot of water and could be why your bites seem that way. Please let me know if you have any other questions 🙂