Whole30 Kirkland Egg White and Roasted Pepper Bites

Elevate your breakfast or snack game with these Whole30 Kirkland Egg White and Roasted Pepper Bites—a low-carb, protein-packed recipe that's as delicious as it is healthy! Bursting with the vibrant flavors of red, green, and yellow bell peppers, sautéed spinach, and a hint of onion, these savory egg white bites are baked to perfection in a convenient muffin tin, making them ideal for meal prep or grab-and-go mornings. Seasoned simply with olive oil, salt, and black pepper, they’re Whole30-compliant, dairy-free, and gluten-free, fitting seamlessly into a clean eating lifestyle. In just 40 minutes, you can whip up a batch of these veggie-loaded, nutrient-rich bites, perfect for busy weekdays or even as a nutritious snack. Store them in the fridge for up to four days for a hassle-free, wholesome option whenever hunger strikes!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

Ingredients

• 2 cups Kirkland egg whites
• 1 large red bell pepper
• 1 large green bell pepper
• 1 large yellow bell pepper
• 0.5 medium onion
• 1 cup spinach
• 1 tablespoon olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Dice the red, green, and yellow bell peppers into small pieces. Chop the onion finely.

Step 3

In a non-stick skillet, heat the olive oil over medium heat. Add the diced peppers and chopped onion, sautéing until the vegetables are soft and the onion becomes translucent, about 5-7 minutes.

Step 4

Add the spinach to the skillet and cook for another 2 minutes until the spinach is wilted.

Step 5

Season the vegetable mixture with salt and black pepper, then remove the skillet from heat.

Step 6

Lightly grease a 12-cup muffin tin with a bit of olive oil or cooking spray.

Step 7

Divide the vegetable mixture evenly among the 12 muffin cups.

Step 8

Pour the Kirkland egg whites into each muffin cup, filling them about ¾ full.

Step 9

Use a fork to gently stir each muffin cup to ensure the vegetables and egg whites are evenly distributed.

Step 10

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

Step 11

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

Step 12

Serve immediately or store in an airtight container in the refrigerator for up to 4 days.

Nutrition Facts

Serving size	(1155.8g)

Amount per serving	% Daily Value*
Calories	564.2

Total Fat 15.7g	0%
Saturated Fat 2.6g	0%
Polyunsaturated Fat 1.5g
Cholesterol 0mg	0%
Sodium 2016.3mg	0%
Total Carbohydrate 46.1g	0%
Dietary Fiber 10.0g	0%
Total Sugars 13.2g
Protein 59.7g	0%

Vitamin D 0IU	0%
Calcium 111.0mg	0%
Iron 3.1mg	0%
Potassium 2203.6mg	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: 25.0%

Protein: 42.3%

Carbs: 32.7%