Baked Egg White Bites

If you are looking for an easy and delicious breakfast for a group or to make ahead and eat for a few days yourself, try this baked egg white bites recipe.

You don’t need any special equipment outside of your oven and a standard size muffin tin. Plus, you can customize these all sorts of ways!

Jump to Recipe

Egg White Bites Ingredients:

  • Egg Whites – or you can use the whole egg (see recipe notes)
  • Cottage Cheese – adds creaminess plus more protein
  • Salt + Pepper
  • Add-ons: bacon bits, green onion, chopped red pepper, etc.

How to make egg white bites:

Simply stir together all the ingredients. Pour into a greased muffin pan and bake at 350°F for 25-28 minutes.

You can keep these baked egg white bites plain or add on any mix in ingredients you want. I typically add bacon bits or crumbled veggie sausage, chopped green onion, and a little cheddar cheese sprinkled on top before baking.

How long do egg white bites stay good for?

After baking, you can store these in an airtight container in the refrigerator for at least three days (and probably longer).

Other breakfast recipes you might enjoy:

Print Pin
5 from 1 vote

Baked Egg White Bites

simple recipe for baked egg white bites with variation ideas
Course Breakfast
Cuisine American
Keyword eggs
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 bites
Author Emma Chapman


  • 8 egg whites
  • cup cottage cheese
  • ¼ cup bacon bits
  • 2 tablespoons green onion chopped
  • ¼ cup shredded cheddar cheese, optional optional
  • salt and pepper


  • In a mixing bowl, separate the egg whites from the yolks. You can reserve the yolks for another use (like French toast or creme brûlée).
  • Whisk in the cottage cheese, bacon bits, and green onion.
  • In a well greased muffin pan, spoon in the batter.
  • Sprinkle salt and pepper over the top along with the cheddar cheese, if using.
  • Bake at 350°F for 25 minutes or until the eggs look set.
  • The bites will puff at the end of the baking time but will deflate some as they cool. Allow them to cool before removing from the pan.


If you want to use the whole egg instead of only egg whites, you can use four eggs in place of the eight egg whites in this recipe.
  • 5 stars
    This is so crazy, when i was in highschool i religiously read your blog, and i made your soft pretzel recipe and it came out amazing. In fact I went to college for photography, and reading your photography posts inspired me a lot. i was reminded of this when i was watching a soft pretzel recipe yesterday and i rediscovered your blog! its been many years since i was in highschool now, and i cant wait to make your recipes for my boyfriend! much love xoxo

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.