Wilted spinach seasoned with dried porcini mushroom and Worcestershire. folded into freshly beaten egg whites and grated parmesan. 

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Egg white bites are something I like to have ready to go. Whenever I have extra eggs laying around this is my go-to. Egg white bites are egg whites that have been cooked in a muffin tin. They are filled with herbs, veggies, or even served plainly. They come together as simple as any other egg dish so there isn’t any long laboring for this one.

My egg white bites are a savory and salty combination of wilted spinach, porcini mushrooms, and parmesan cheese. Once they are cooled I wrap them up individually and breakfast for the week takes care of itself. Check out my tips and tricks below for the best savory egg white bite cups. Try this recipe out and let me know what you think.

TIPS & TRICKS FOR THE BEST SAVORY EGG WHITE BITE CUPS

mushroom powder: mushroom powder along with worcestershire sauce gives this dish an added savoriness. i avoid fresh mushrooms here because the moisture in the mushrooms can throw off the final product of the egg cups. sometimes they can have pockets on the inside that can make them break apart. stick to mushroom or other umami powders for this one.

dry it out: make sure the spinach is dry before getting added to the eggs. the spinach should glisten from the olive oil but you should see no pools of liquid at the bottom of the pan.

not too much: adding everything you want to an egg-white cup can be bad news. moisture, weight, and textures all play together to make these successful. anything you may want to add just serve it on the side and make a meal out of it.

let it cool: let the spinach cool before adding it to the egg whites. with the controlled moisture and the cooling of the spinach, it will keep from turning to entire white green. it will also keep your eggs from becoming scrambled. since the spinach reduces so much. removing it from the heat and leaving it as an even layer will have it cooled in under ten minutes.

filling the tins: fill the tins to how big you want the bites to be. my egg bites are about 2 egg whites a bite. i fill my eggs to the brim. once removed from the oven the eggs will double in size. once cooled the whites will rest exactly to where you filled them to so don’t undershoot the tins.

done eggs; the eggs are done once they are golden brown and doubled in size. the egg whites should be firm to the touch. if there are any runny white pop the eggs back into the oven. undercooking egg white bites will result in sunken bites that will be hard to remove and eat.

SIMILAR INGREDIENTS TO:

1. BAKED BREAKFAST TAQUITOS + TOMATILLO SALSA
2. BAKED APPLE CINNAMON OATMEAL
3. CHERRY BERRY JAM

ENJOY THIS RECIPE WITH:

1. EGG IN A HOLE BAGEL
2. BARBACOA AND EGG SOPES
3. CRISPY CARNITAS QUICHE W/ MASA CRUST

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Savory Spinach Egg White Cups

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INGREDIENTS

• 9 Large Egg Whites
• 3TB Grated Parmesan Cheese
• 1/4tsp White Pepper
• 10oz Baby Spinach
• 3 Garlic Cloves, sliced
• 2Tb Olive Oil
• 1/4sp Dried Porcini Powder
• 1/4tsp Worcestershire Sauce
• 1/4tsp Cayenne Pepper
• Salt

INSTRUCTIONS

• Start off by adding olive oil and garlic to a cold skillet.
• Increase the temperature to medium to infuse the garlic into the oil.
• Once the oil is hot add in baby spinach then sauté for 5 minutes till its completely wilted.
• Once wilted add in mushroom powder, worcestershire, cayenne and a pinch of salt.
• Toss together, remove spinach from the heat and cool.
• Whisk egg whites for 1 minute by hand, add in parmesan cheese, white pepper. and a pinch of salt.
• Once the spinach is cooled to the touch add into eggs. Ladle the eggs evenly into 6 sprayed nonstick muffin tins. Sprinkle with a little more cheese.
• Preheat the oven to 350F then add in eggs. Bake for 25 minutes till eggs have doubled in size and are slightly golden.
• Serve

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