Paleo Kirkland Egg White and Roasted Pepper Bites

Elevate your snack or breakfast game with these Paleo Kirkland Egg White and Roasted Pepper Bites—a protein-packed recipe bursting with flavor and perfect for meal prep. Made with fluffy egg whites, sweet roasted red and yellow bell peppers, and fresh basil, these bites deliver a light yet satisfying texture with every bite. A touch of garlic and onion powder brings a savory depth, while coconut oil keeps them Paleo-friendly and dairy-free. Baked to golden perfection in a muffin tin, these egg white bites are easy to make and ideal for grab-and-go mornings or post-workout snacks. Whether served warm or chilled, these versatile bites are sure to become your new guilt-free favorite!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 12 large Egg whites
• 1 large Red bell pepper
• 1 large Yellow bell pepper
• 1 tablespoon Coconut oil
• 2 tablespoons Chopped fresh basil
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Onion powder
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).

Step 2

Cut the red and yellow bell peppers in half, remove the seeds and membranes, and place them cut-side down on a baking sheet lined with aluminum foil or parchment paper.

Step 3

Roast the peppers in the preheated oven for about 15 minutes, until the skins are blistered and charred.

Step 4

Remove the peppers from the oven and cover them with a clean kitchen towel for about 5 minutes to steam. This will make peeling off the skins easier.

Step 5

While the peppers are steaming, lower the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius).

Step 6

Once cool enough to handle, peel off the skins from the roasted peppers and chop them into small pieces.

Step 7

In a medium bowl, whisk the egg whites until frothy and well combined.

Step 8

Stir in the chopped roasted peppers, coconut oil, basil, garlic powder, onion powder, salt, and black pepper.

Step 9

Grease a 12-cup muffin tin with coconut oil or use silicone muffin liners.

Step 10

Pour the egg white mixture evenly into the prepared muffin cups.

Step 11

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

Step 12

Remove the muffin tin from the oven and let the bites cool for a couple of minutes before removing them from the pan.

Step 13

Serve warm, or let cool completely and store in an airtight container in the refrigerator for up to 4 days.

Nutrition Facts

Serving size	(817.8g)

Amount per serving	% Daily Value*
Calories	456.1

Total Fat 15.0g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 1260.0mg	0%
Total Carbohydrate 36.5g	0%
Dietary Fiber 6.0g	0%
Total Sugars 8.1g
Protein 46.9g	0%

Vitamin D 0IU	0%
Calcium 71.9mg	0%
Iron 2.1mg	0%
Potassium 1528.7mg	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: 28.8%

Protein: 40.0%

Carbs: 31.2%