Cooking Instructions:

Preheat your oven to 350-390 degrees Fahrenheit. Prepare a muffin tray by lining it with paper liners or spraying it with non-stick spray if you're using a metal tray.

In a skillet, cook the turkey sausage or your choice of protein until browned and fully cooked. Add chopped bell peppers and spinach to the skillet and sauté until the vegetables are tender. Remove the skillet from heat and let it cool slightly.

In a mixing bowl, combine the liquid egg whites and cottage cheese. Blend the mixture using a blender until smooth, if desired. Season with salt, pepper, and any additional spices you prefer.

Distribute the cooked protein and veggie mixture evenly among the muffin cups, filling them about halfway. Pour the egg and cottage cheese mixture over the top, filling each cup to about three-quarters full. Sprinkle shredded cheese on top of each cup.

Place the muffin tray in the preheated oven and bake for 30-35 minutes for a full batch or 15-20 minutes for a half batch, or until the egg bites are set and slightly golden on top. Remove from the oven and allow to cool before serving. These bites are great for freezing and reheating, especially in an air fryer.

For the best results, consider blending the cottage cheese into the egg whites for a smoother texture.

Additionally, feel free to experiment with different vegetables and cheeses to suit your preferences.

These egg white bites can be stored in the fridge for up to a week or frozen for longer storage, making them a versatile and convenient meal option. Enjoy your healthy and protein-packed egg bites!