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Mushroom and Spinach Egg White Bites

Mushroom and Spinach Egg White Bites
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The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.

Egg bites, egg muffins, egg cups – whatever you call them, they’re one of my favorite prep-ahead breakfasts. Think of these egg bites as portable frittatas. They’re customizable and a delicious way to incorporate vegetables into breakfast. Plus, they’re full of protein to keep you feeling full through the morning hours.

While they’re not a vegetable, this particular egg bite recipe features fresh mushrooms, a superfood that offers a wide assortment of nutrients. They’re extremely mild in this dish thanks to the texture and flavors of the spinach and cheese, so even if you’re not a mushroom lover, you’re still almost guarnateed to like these bites.

For convenience, I used Heinen’s cage free liquid egg whites. You can substitute a dozen large eggs, if you prefer. 

Prepare a batch or double batch of egg white bites, then store them in the fridge for up to four days, or in the freezer for up to a month. In the morning, simply reheat in the microwave until steaming.

Mushroom and Spinach Egg White Bites

Mushroom and Spinach Egg White Bites


  • ½ Tbsp. Heinen's olive oil
  • 8 oz. package fresh mushrooms, sliced
  • 2 cups Heinen’s organic baby spinach (about half of a 5 oz. container)
  • ¾ cup Heinen’s fancy shredded Colby Jack cheese or Violife Vegan Cheddar Shreds
  • 2 ½ cups Heinen’s cage free liquid egg whites or Heinen's cage free eggs
  • Kosher salt
  • Black pepper


  1. Preheat the oven to 325°F. Liberally oil a 12-count muffin tin.
  2. In a nonstick skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms and sauté for 5-6 minutes, or until they reduce by half and turn lightly golden brown. Stir in the spinach and cook for 1-2 more minutes, or until the spinach wilts. Season the vegetables to taste with salt and pepper. Set aside to cool slightly.
  3. Divide the spinach and mushrooms between the 12 muffin tins and top each with 1 Tbsp. of shredded cheese.
  4. Pour the egg whites over the vegetables, mushrooms and cheese, filling each cup ¾ full. Season the tops with salt and pepper to taste.
  5. Bake in the preheated oven for 20-25 minutes, or until the eggs are just set. Allow the egg bites to stand for 3-5 minutes before removing from the pan.

Note: Egg bites can be refrigerated in an airtight container for up to four days, or frozen for up to a month. To reheat, microwave until steaming.

mushroom spinach egg white bites

Carolyn Hodges

By Carolyn Hodges

Carolyn is a mom of boys and culinary dietitian in Cleveland, Ohio. The Dinner Shift is dedicated to helping busy moms get dinner on the table after the weekday grind, however that is defined for you and yours.

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