Veggie Egg White Bites
Posted by | Photo by Molly Krohe

Veggie Egg White Bites

Fact: College kids love breakfast food. Let’s face it, who doesn’t want a warm omelet off the skillet every morning? Unfortunately, with early morning classes, most of us do not have the time in the morning to make a full omelet, eat it before we rush to class, and still get a good seat in lecture. These egg white bites prepared in the oven are a fast and easy way to have eggs ready  to eat for those fast-paced mornings.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Serving: As many as you want

Grape tomatoes
Egg whites
Spinach leaves
Black pepper
Muffin pan
Avocado (optional)


1. Preheat oven to 350°F.

2. Spray muffin tin with olive oil cooking spray.

3. Chop up spinach leaves, mushrooms, and grape tomatoes to desired size.

Photo by Molly Krohe

Photo by Molly Krohe

4. Place the vegetables in each muffin cup until about ¾ full.

Photo by Molly Krohe

Photo by Molly Krohe

5. Pour egg whites over the vegetables until full.

Photo by Molly Krohe

Photo by Molly Krohe

6. Sprinkle black pepper on top.

7. Put in the oven for 25 minutes.

These veggie egg white bites can be put in the fridge or freezer to save for later. When you are ready to eat them, just pop them in the microwave for about 30 seconds and enjoy. Note to avocado lovers: Add a little bit of avocado on top of each for more flavoring.

Photo by Molly Krohe

Photo by Molly Krohe

Photo by Molly Krohe

Photo by Molly Krohe

0 0 861 04 November, 2013 Cook November 4, 2013
Nisha Moorkoth

About the author

Nisha is a staff writer for Spoon Magazine and is a junior in Interdisciplinary Health Sciences. She loves anything gluten-free (mostly because she has to), is ALL about the vodka water limes and spends a little too much time recreating Pinterest recipes at her apartment.

View all articles by Nisha Moorkoth

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