✅ Quick Snapshot:

  • Servings: 6–8 mini bites
  • Prep Time: 5 mins
  • Cook Time: 20–25 mins
  • Protein: ~6–7g per bite
  • Macros (approx.): 60–80 cal | 1g carbs | 7g protein | 2g fat

🧾 Ingredients:

  • 8 large egg whites (or 1 cup liquid egg whites)
  • 1/4 cup cottage cheese (blended smooth or left as-is)
  • 1/2 cup fresh spinach, chopped
  • Salt & pepper to taste
  • Optional: diced red peppers, green onions, chili flakes, or herbs
  • Nonstick cooking spray or silicone muffin pan

👩‍🍳 Instructions:

  1. Preheat oven to 350°F (175°C).
    Spray a mini muffin tin (or use silicone cups) with nonstick spray.
  2. In a bowl or blender, whisk or blend egg whites, cottage cheese, salt, and pepper until smooth.
  3. Stir in chopped spinach and any extra veggies or seasonings.
  4. Pour mixture evenly into the muffin cups, filling about 3/4 full.
  5. Bake for 20–25 minutes or until the tops are set and lightly golden.
  6. Let cool for a few minutes before removing. Serve warm or store for later!

🧊 Storage:

  • Fridge: Store in an airtight container for up to 4 days
  • Freezer: Freeze up to 2 months; reheat in microwave for 30 seconds

🔁 Flavor Ideas:

  • 🌶️ Spicy: Add jalapeños & cheddar
  • 🧀 Cheesy: Mix in shredded mozzarella or feta
  • 🥩 Meaty: Add chopped turkey bacon or lean sausage
  • 🧅 Savory herb: Chopped onions, garlic powder, Italian seasoning