Pesto Egg White Bites
Ingredients
16 ounces Eggland's Best Liquid Egg Whites
½ cup packed fresh mozzarella pearls
⅓ cup chopped oil-packed sun-dried tomatoes, drained and patted dry
⅓ cup basil pesto, excess oil drained
2 tablespoons plain Greek yogurt, optional but recommended
Salt and pepper, to taste
Preparation
- Preheat oven to 300℉. Whisk together egg whites, yogurt, salt and pepper until slightly frothy.
- In a silicone or well-greased metal muffin tin, pour mixture half-way up each muffin cup.
- Drop 1 teaspoon sun-dried tomatoes and 3 mozzarella pearls into each cup.
- Spoon 1 teaspoon pesto into each cup. Use a toothpick to gently swirl pesto if desired.
- Bake for 19-24 minutes until just set. Cool for 5 minutes before popping bites out of silicone cups or using a knife to loosen egg bites in metal tin and enjoying!
- Store: in an airtight container in the fridge, after cooling completely, for up to 4 days.
- Reheat: wrap in a damp paper towel and microwave for 20-30 seconds, or until warm.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Bite |
|---|---|
| Calories | 75.66 kcal |
| Fat | 4.31g |
| Saturated Fat | 1.5 g |
| Cholesterol | 6.92mg |
| Sodium | 168.77 |
| Carbohydrates | 2.02g |
| Dietary Fiber | 0.18g |
| Protein | 6.87g |
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