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If you have egg whites on hand and have no idea what to do with them – then this is the recipe for you! I am always homemaking ice cream and I use egg yolks in many of my ice cream recipes, so I usually scramble the egg whites to eat as breakfast or make these Cheesy Egg White Bites. I’m also working on developing a healthier marshmallow recipe that includes egg whites in it as another way to use them up! These Cheesy Egg White Bites are one of my favorite snacks / on the go breakfast options. They are easy, high-protein, and so flavorful.

Nutritional benefits of this recipe

Although egg yolks are what provide the majority of nutrients in an egg, egg whites are rich in protein. This recipe is a great way to use up egg whites if you’ve had to use egg yolks for other recipes such as ice cream.
Sharp cheddar cheese is a good source of omega-3 fatty acids, conjugated linoleic acid (CLA), vitamin A, vitamin E, and antioxidants. Grass-fed cheese provides more calcium and a better omega-6/omega-3 ratio compared to conventional cheese.
Spinach is a good source of vitamins A, C, and K. Vitamin A is important for vision and healthy skin, vitamin C is an antioxidant that supports the immune system and collagen production, and vitamin K is crucial for blood clotting and bone health. It also contains iron, calcium, magnesium, and potassium. Iron is essential for red blood cell production and energy levels, calcium for strong bones, magnesium for nerve and muscle function, and potassium for blood pressure regulation.

Ingredients

Egg whites

Sharp cheddar cheese – Use grass-fed if you can! It’s healthier and also even more delicious. I used sharp white cheddar (kerrygold) for this recipe.

Spinach

Sun-dried tomatoes – Feel free to use my recipe for homemade sun-dried tomatoes. They’re SO delicious and well worth the time to make them.

Salt

Granulated garlic

Method

Preheat the oven to 350ºF and grease a 12-slot muffin pan with avocado oil.
Disperse the shredded cheese between the muffin slots along with the salt, granulated garlic, chopped spinach, and sun-dried tomatoes.
Pour the egg whites into each slot. Feel free to use a fork to slightly mix up the egg whites with the cheese and veggies in the slots. You don’t have to do this, but it can help disperse everything evenly.
Bake for 22-24 minutes until the centers are set and all the egg whites are firmed up.
Let it cool for a few minutes before enjoying.

How to store Cheesy Egg White Bites

Store the leftovers in an airtight container in the refrigerator for up to 4 days.

How to re-heat Cheesy Egg White Bites

You can reheat in the oven for a few minutes, or a toaster oven, or microwave for 10-15 seconds.

Modifications

Adjust the ratios to fit how many egg whites you have. For example, if you only have 10 oz of egg whites, then just use 2/3 of the other ingredients as well.
Use whole eggs if you want – it would be 10 large eggs if using whole eggs.
Use whatever cheese you prefer – feta, mozzarella, smoked gouda, etc.
Add any other veggies or spices desired.

Other recipes you’ll love

Cheesy Egg Bites (using whole eggs)

Sharp Cheddar Bacon Egg Bites

Turkey Bacon Pesto Egg Bites

I hope you love these Cheesy Egg White Bites! Be sure to leave a comment and rating if you give it a try. I would love to know what you think, and your feedback helps my website significantly!

Cheesy Egg White Bites

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Author: Christine Manes
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes

Ingredients

Scale

16 oz egg whites

1 cup shredded grass-fed sharp white cheddar cheese

1/2 tsp salt

1/2 tsp granulated garlic

1/2 cup chopped spinach

1/4 cup sun-dried tomatoes, diced

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Instructions

Preheat the oven to 350ºF and grease a 12-slot muffin pan with avocado oil.
Disperse the shredded cheese between the muffin slots along with the salt, granulated garlic, chopped spinach, and sun-dried tomatoes.
Pour the egg whites into each slot. Feel free to use a fork to slightly mix up the egg whites with the cheese and veggies in the slots.
Bake for 22-24 minutes until the centers are set and all the egg whites are firmed up.
Let it cool for a few minutes before enjoying. Store the leftovers in an airtight container in the refrigerator for up to 4 days.