Low Sodium Kirkland Egg White and Roasted Pepper Bites

Start your day with these flavorful and nutritious Low Sodium Kirkland Egg White and Roasted Pepper Bites—perfectly portioned, high in protein, and bursting with fresh veggies! This guilt-free recipe combines fluffy egg whites, vibrant roasted red bell peppers, tender baby spinach, and aromatic garlic and onion for a savory bite packed with wholesome flavor. Enhanced with fresh basil and a touch of black pepper, these muffin-tin egg bites are baked to golden perfection in just 25 minutes. Ideal for meal prep, on-the-go breakfasts, or a light snack, they’re low in sodium while delivering a satisfying and heart-healthy option. Plus, with minimal prep time and simple ingredients, this easy recipe fits seamlessly into any busy lifestyle.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 12 large Egg whites
• 1 medium Roasted red bell pepper
• 1 cup Baby spinach
• 0.5 medium Onion
• 1 clove Garlic
• 1 tablespoon Olive oil
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh basil
• 1 as needed Non-stick cooking spray

Directions

Step 1

Preheat your oven to 350°F (175°C) and lightly spray a 12-cup muffin tin with non-stick cooking spray.

Step 2

Dice the roasted red bell pepper and medium onion into small pieces. Mince the garlic clove. Set these aside.

Step 3

In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and garlic, and sauté for about 3-4 minutes until the onion becomes translucent.

Step 4

Add the diced roasted red bell pepper and the baby spinach to the skillet. Cook for an additional 2-3 minutes, stirring occasionally, until the spinach wilts. Remove from heat.

Step 5

In a large bowl, whisk together the 12 egg whites until they become frothy. Add the black pepper to the egg whites.

Step 6

Stir the sautéed vegetables into the egg whites, ensuring even distribution.

Step 7

Roughly chop the fresh basil and fold it gently into the egg white mixture.

Step 8

Carefully pour the egg and vegetable mixture into the prepared muffin tin, filling each cup about three-quarters full.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the egg bites are set and slightly golden on top.

Step 10

Allow the egg bites to cool for a few minutes in the tin before removing them.

Step 11

Serve warm and enjoy your low sodium, high-protein snack.

Nutrition Facts

Serving size	(674.4g)

Amount per serving	% Daily Value*
Calories	442.1

Total Fat 15.2g	0%
Saturated Fat 2.4g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 1193.5mg	0%
Total Carbohydrate 33.0g	0%
Dietary Fiber 6.7g	0%
Total Sugars 15.4g
Protein 46.1g	0%

Vitamin D 0IU	0%
Calcium 100.0mg	0%
Iron 2.7mg	0%
Potassium 1321.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.2%

Protein: 40.7%

Carbs: 29.1%