25 Best High Protein Snacks That’ll Keep You Full

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. No-Bake Apple Pie Protein Bars (10g protein)

No-Bake Apple Pie Protein Bars (10g protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups rolled oats
• 3/4 cup almond flour
• 3/4 cup creamy peanut butter
• 1/2 cup unsweetened applesauce
• 1/3 cup maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon apple pie spice
• 1 scoop vanilla protein powder (optional for extra protein)
• 1/3 cup dried apple pieces
• Pinch of salt
• 1/4 cup chocolate chips (optional)

Instructions

1. Line an 8×8 inch pan with parchment paper and set aside.
2. In a large bowl, combine oats, almond flour, cinnamon, apple pie spice, dried apples, protein powder (if using), salt, and chocolate chips (if using).
3. In another bowl, whisk together peanut butter, applesauce, and maple syrup until smooth.
4. Pour the wet mixture into the dry ingredients and mix until a cohesive dough forms.
5. Press the dough evenly into the prepared pan and smooth the top. Refrigerate for 2 hours until firm, then cut into 4 bars.

2. Peanut Butter Protein Balls (6g protein)

Peanut Butter Protein Balls (6g protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup creamy peanut butter
• 1 cup old-fashioned oats
• 2 tablespoons ground flaxseed
• 1/3 cup honey
• 1 teaspoon vanilla extract
• 1/2 cup whey protein powder
• 1/4 cup mini chocolate chips (optional)
• Pinch of salt

Instructions

1. In a medium bowl, whisk together peanut butter, honey, and vanilla until smooth.
2. Stir in oats, flaxseed, protein powder, salt, and chocolate chips (if using) until a thick dough forms.
3. Roll the mixture into 12 small balls and place on a lined tray.
4. Chill for 30 minutes to set before serving.

3. Cherry Pie Energy Balls (3g protein)

Cherry Pie Energy Balls (3g protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup pitted dates
• 1/2 cup almonds, finely chopped
• 1/2 cup dried cherries
• 1/4 cup shredded coconut
• 2 tablespoons cocoa powder
• 1 tablespoon coconut oil
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 tablespoons unflavored protein powder (optional)

Instructions

1. Process dates in a food processor until they form a sticky paste.
2. Add almonds, dried cherries, coconut, cocoa powder, protein powder (if using), coconut oil, vanilla, and salt; pulse until the mixture holds together when pressed.
3. Roll dough into 12 small balls and refrigerate until firm.

4. Banana Matcha Energy Bites (7g protein)

Banana Matcha Energy Bites (7g protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 large ripe banana
• 1 1/2 cups rolled oats
• 1/2 cup almond butter
• 2 tablespoons ground flaxseed
• 1 tablespoon matcha powder
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup mini chocolate chips (optional)
• Pinch of salt
• 1 tablespoon protein powder (optional)

Instructions

1. Mash the banana in a bowl until smooth.
2. Stir in almond butter and maple syrup until well combined.
3. Mix in oats, flaxseed, matcha, vanilla, protein powder (if using), salt, and chocolate chips (if using).
4. Chill the mixture briefly if needed to make it easier to roll, then shape into 12 bite-sized balls.

5. Edamame Avocado Hummus (5g protein)

Edamame Avocado Hummus (5g protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups shelled edamame (thawed)
• 1 large ripe avocado
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 garlic clove
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 2–4 tablespoons water (to reach desired consistency)
• Fresh parsley for garnish (optional)
• Paprika for garnish (optional)

Instructions

1. Place edamame, avocado, tahini, lemon juice, garlic, olive oil, cumin, and salt in a blender or food processor.
2. Blend until smooth, adding water gradually to reach a creamy hummus texture.
3. Transfer to a serving bowl and garnish with parsley and a dusting of paprika if desired; serve with vegetables, pita, or crackers.

6. Almond Poppy Crackers (2g protein)

Almond Poppy Crackers (2g protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup almond flour
• 2 tablespoons poppy seeds
• 2 tablespoons ground flaxseed
• 1 large egg (or flax egg for vegan)
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon garlic powder
• 1/2 teaspoon chopped fresh rosemary or thyme (optional)
• 1–2 tablespoons water (as needed)
• Sesame seeds for topping (optional)

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
2. Whisk the egg with olive oil in a small bowl (or prepare a flax egg if vegan).
3. In a separate bowl, mix almond flour, poppy seeds, flaxseed, salt, garlic powder, and rosemary.
4. Combine wet and dry ingredients, adding water as needed to form a cohesive dough.
5. Roll dough between parchment into a thin sheet and cut into 16 crackers. Sprinkle with sesame seeds if desired.
6. Bake 12–15 minutes until edges are golden and crackers are crisp. Cool before serving.

7. Egg and Pesto Stuffed Tomatoes (11g protein)

Egg and Pesto Stuffed Tomatoes (11g protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 medium ripe tomatoes
• 4 large eggs
• 2 tbsp green pesto
• 2 tbsp grated Parmesan cheese
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper
• Fresh basil for garnish (optional)

Instructions

1. 1. Preheat oven to 375 F.
2. 2. Halve the tomatoes and scoop out the seeds to create hollow cups; place cut sides up in a shallow baking dish.
3. 3. In a small bowl, mix pesto with Parmesan and a drizzle of olive oil.
4. 4. Lightly brush the inside of each tomato with the pesto mixture.
5. 5. Crack one egg into each hollow tomato.
6. 6. Bake 15–18 minutes, or until the egg whites are set and yolks reach your desired doneness.
7. 7. Season with salt and pepper and garnish with fresh basil if desired; serve warm.

8. Egg Muffins (5.8g protein)

Egg Muffins (5.8g protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 large eggs
• 1/4 cup milk
• 1/2 cup diced bell pepper
• 1/4 cup diced onion
• 1/4 cup shredded cheddar cheese
• 1/4 tsp salt
• 1/8 tsp black pepper
• Nonstick spray or oil for greasing muffin cups

Instructions

1. 1. Preheat oven to 350 F and lightly grease 4 muffin cups.
2. 2. In a bowl, whisk eggs with milk, salt, and pepper.
3. 3. Stir in bell pepper, onion, and cheddar cheese.
4. 4. Divide mixture evenly into the muffin cups.
5. 5. Bake 18–20 minutes until centers are set and edges are lightly golden.
6. 6. Let cool briefly before removing from tins and serving.

9. Zucchini Cheddar Bites (2.3g protein)

Zucchini Cheddar Bites (2.3g protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 medium zucchini (about 2 cups grated)
• 1/2 cup shredded cheddar cheese
• 1/4 cup breadcrumbs
• 1 large egg
• 1/4 tsp garlic powder
• 1/8 tsp salt
• 1/8 tsp black pepper
• 1 tsp olive oil for brushing

Instructions

1. 1. Preheat oven to 400 F and line a sheet pan with parchment.
2. 2. Grate zucchini and squeeze out excess moisture.
3. 3. In a bowl, mix zucchini with egg, cheddar, breadcrumbs, garlic powder, salt, and pepper.
4. 4. Form into 8 small bites and place on the prepared sheet.
5. 5. Brush lightly with olive oil.
6. 6. Bake 12–15 minutes, flipping once, until golden and crisp.
7. 7. Serve warm.

10. No-Bake Protein Balls (5g protein)

No-Bake Protein Balls (5g protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 14 oz extra-firm tofu, pressed and cut into 12 nugget-sized pieces
• 1/2 cup breadcrumbs or panko
• 2 tbsp cornstarch
• 1 tbsp nutritional yeast
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 2 tbsp olive oil
• Optional dipping sauce: barbecue sauce or vegan ranch

Instructions

1. 1. Preheat oven to 425 F and line a baking sheet with parchment.
2. 2. Toss tofu pieces with soy sauce and a splash of water to coat.
3. 3. In a separate bowl, mix breadcrumbs, cornstarch, nutritional yeast, garlic powder, paprika, and salt.
4. 4. Roll each tofu piece in the breadcrumb mixture to coat evenly.
5. 5. Place on the sheet and brush or spray with olive oil.
6. 6. Bake 15–20 minutes, turning once, until crispy and golden. Serve with dipping sauce if desired.

11. Baked Vegan Tofu Nuggets (11.7g protein)

Baked Vegan Tofu Nuggets (11.7g protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 large eggs
• 1/4 cup cottage cheese
• 1/2 cup fresh spinach, chopped
• 1/4 cup cherry tomatoes, halved
• 1/4 cup shredded mozzarella
• 1/8 tsp salt
• 1/8 tsp pepper

Instructions

1. 1. In a bowl, whisk eggs with cottage cheese; season.
2. 2. Stir in spinach and tomatoes.
3. 3. Lightly grease 4 microwave-safe molds or ramekins; divide egg mixture evenly.
4. 4. Top with mozzarella.
5. 5. Microwave on high for 60–90 seconds, checking and repeating in 15-second bursts until set.
6. 6. Cool slightly, unmold, and serve.

12. Pop-And-Go Egg Bites (10g protein)

Pop-And-Go Egg Bites (10g protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 large eggs
• 2 tbsp milk
• 1/4 cup diced bell pepper
• 1/4 cup chopped spinach
• 1/4 cup shredded cheddar
• 1/4 cup shredded mozzarella
• 1/8 tsp salt
• 1/8 tsp pepper

Instructions

1. 1. In a bowl, whisk eggs with milk and a pinch of salt and pepper.
2. 2. Stir in spinach and bell pepper.
3. 3. Pour into 4 greased microwave-safe molds or ramekins.
4. 4. Top each with cheddar and mozzarella.
5. 5. Microwave on high for 60–90 seconds or until set; adjust time as needed.
6. 6. Let cool briefly before serving.

13. Classic Deviled Eggs (6.4g protein)

Classic Deviled Eggs (6.4g protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 large eggs
• 2 tbsp mayonnaise
• 1 tsp yellow mustard
• 1 tsp white vinegar
• 1/8 tsp salt
• 1/8 tsp pepper
• Paprika for garnish
• Chives (optional)

Instructions

1. 1. Peel the eggs, cut in half lengthwise, and scoop yolks into a bowl.
2. 2. Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
3. 3. Pipe or spoon filling back into the egg whites.
4. 4. Dust with paprika and garnish with chives if desired.
5. 5. Refrigerate until ready to serve.

14. Crispy Baked Chickpeas (7.3g protein)

Crispy Baked Chickpeas (7.3g protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cans chickpeas (15 oz each), drained and dried
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp chili powder
• 1–2 tbsp nutritional yeast (optional)

Instructions

1. 1. Preheat oven to 400 F.
2. 2. Pat chickpeas dry to remove surface moisture.
3. 3. Toss with olive oil and spices until evenly coated.
4. 4. Spread in a single layer on a baking sheet and roast 25–30 minutes, shaking halfway, until crisp.
5. 5. Let cool slightly and season to taste with additional salt if needed.

15. Air-Fryer Jalapeño Poppers (5g protein)

Air-Fryer Jalapeño Poppers (5g protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 jalapeño peppers, halved lengthwise and seeded
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/4 cup chopped cilantro
• 1/2 cup breadcrumbs
• 2 eggs, beaten
• Salt to taste

Instructions

1. 1. Mix cream cheese, cheddar, cilantro and a pinch of salt until well combined.
2. 2. Fill each jalapeño half with cheese mixture.
3. 3. Dip stuffed halves in beaten eggs, then roll in breadcrumbs to coat.
4. 4. Place in air fryer basket and cook at 375 F for 7–9 minutes until crisp and golden.
5. 5. Serve hot.

16. Meat Roll-Ups (31g protein)

Meat Roll-Ups (31g protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb thin-sliced deli roast beef or turkey breast
• 4 oz cream cheese, softened
• 1 cup spinach, chopped
• 4 slices provolone cheese
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. 1. Preheat oven to 400 F and line a baking dish.
2. 2. Lay out meat slices and spread with cream cheese.
3. 3. Add a sprinkle of spinach and a slice of provolone, then roll up tightly.
4. 4. Secure with toothpicks, brush with olive oil, and season with garlic powder, salt, and pepper.
5. 5. Bake 12–15 minutes until heated through and edges are lightly crisp.
6. 6. Remove toothpicks and serve.

17. Vegan Protein Crackers (3g protein)

Vegan Protein Crackers (3g protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Chickpea flour: 3/4 cup (90 g)
• Ground oats (rolled oats, finely ground): 1/2 cup (40 g)
• Ground flaxseed: 2 tablespoons
• Nutritional yeast: 2 tablespoons
• Garlic powder: 1 teaspoon
• Onion powder: 1/2 teaspoon
• Fine sea salt: 1/2 teaspoon
• Olive oil: 1 tablespoon
• Warm water: 1/3 cup (80 ml), add more if needed to bring dough together

Instructions

1. 1. In a bowl, whisk together the dry ingredients: chickpea flour, ground oats, flaxseed, nutritional yeast, garlic powder, onion powder, and salt.
2. 2. Stir in olive oil and warm water; mix until a firm dough forms. Add a little more water if the dough is too dry.
3. 3. Roll the dough between parchment to about 1/8 inch thickness; cut into cracker shapes or squares.
4. 4. Transfer to a parchment-lined baking sheet; bake at 350°F (175°C) for 12–14 minutes, until edges are golden. Let cool completely before enjoying.
5. 5. Yield: 4 servings; keep crackers in an airtight container for up to 1 week.

18. Skinny Baked Mozzarella Sticks (7.5g protein)

Skinny Baked Mozzarella Sticks (7.5g protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Part-skim mozzarella string cheese, cut into 8 sticks (about 8 oz / 226 g total)
• Egg whites: 2 large
• Whole-wheat breadcrumbs: 1 cup
• Grated Parmesan cheese: 2 tablespoons
• Italian seasoning: 1 teaspoon
• Garlic powder: 1/2 teaspoon
• Fine salt: 1/4 teaspoon
• Olive oil spray for greasing
• Marinara sauce for dipping: 1/2 cup

Instructions

1. 1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
2. 2. In a shallow bowl, whisk egg whites.
3. 3. In another bowl, combine breadcrumbs, Parmesan, Italian seasoning, garlic powder, and salt.
4. 4. Dip each cheese stick into the egg whites, then roll in breadcrumb mixture to coat. Place on sheet.
5. 5. Lightly spray with oil and bake 8–10 minutes. Turn sticks and bake 2–4 more minutes until crisp and golden.
6. 6. Serve with marinara for dipping.

19. Broccoli Cheese Balls (2g protein)

Broccoli Cheese Balls (2g protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Fresh broccoli florets, finely chopped: 2 cups (about 150 g)
• Shredded cheddar cheese: 3/4 cup (85 g)
• Breadcrumbs: 1/2 cup (50 g)
• Egg: 1 large
• Garlic powder: 1/4 teaspoon
• Onion powder: 1/4 teaspoon
• Fine salt: 1/4 teaspoon
• Black pepper: a pinch
• Olive oil for brushing: 1 teaspoon

Instructions

1. 1. Preheat oven to 400°F (200°C).
2. 2. Steam broccoli until tender, then finely chop.
3. 3. In a bowl, combine broccoli, cheddar, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper; mix until well combined.
4. 4. Roll mixture into 1.5-inch balls; place on a lined baking sheet.
5. 5. Bake 15–18 minutes until golden and set. Brush lightly with additional oil if desired.

20. Quinoa Bites with Sweet Potato and Black Beans (2g protein)

Quinoa Bites with Sweet Potato and Black Beans (2g protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Cooked quinoa: 1 cup (about 185 g)
• Mashed sweet potato: 1 cup (about 240 g)
• Black beans, drained and rinsed: 1 cup (about 170 g)
• Corn kernels: 1/2 cup (75 g)
• Breadcrumbs: 1/2 cup (50 g)
• Egg: 1 large
• Ground cumin: 1/2 teaspoon
• Chili powder: 1/2 teaspoon
• Garlic powder: 1/2 teaspoon
• Fine salt: 1/4 teaspoon
• Olive oil for brushing: 1 teaspoon
• Chopped cilantro (optional): 2 tablespoons

Instructions

1. 1. Preheat oven to 375°F (190°C).
2. 2. In a large bowl, mash sweet potato; add quinoa, black beans, corn, breadcrumbs, egg, cumin, chili powder, garlic powder, and salt; mix until evenly combined.
3. 3. Fold in cilantro if using.
4. 4. Shape mixture into 1.25-inch bites and place on a parchment-lined sheet.
5. 5. Bake 20–22 minutes until edges are set and lightly golden.

21. Ham & Cheese Egg Cups (23g protein)

Ham & Cheese Egg Cups (23g protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Eggs: 8 large
• Diced ham: 1 cup (150 g)
• Shredded cheddar cheese: 1 cup (120 g)
• Milk: 1/4 cup (60 ml)
• Fine salt: 1/4 teaspoon
• Black pepper: 1/4 teaspoon
• Fresh spinach, chopped (optional): 1 cup
• Olive oil spray for greasing muffin cups

Instructions

1. 1. Preheat oven to 350°F (175°C) and grease a muffin tin with oil spray.
2. 2. In a bowl, whisk eggs with milk, salt, and pepper.
3. 3. Stir in ham, cheese, and spinach if using.
4. 4. Divide mixture evenly among 8 muffin cups.
5. 5. Bake 16–20 minutes until set and lightly browned. Let cool briefly before removing from cups.

22. Tuna Cucumber Boats (21g protein)

Tuna Cucumber Boats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘8’, ‘8 tuna boats’]

These tuna boats are savory, salty and creamy snack with just the right amount of refreshing crunch. Perfect as an appetizer or a snack. Low calorie, low carb, high-protein (21g) and gluten-free.

Ingredients

• 4 medium cucumbers (washed and dried)
• 4 5 oz cans wild tuna (drained)
• 4 stalks celery (finely diced)
• 1/2 large yellow onion (finely diced)
• 1 cup plain Greek yogurt
• 2 tsp French mustard (choose gluten-free for gluten-free version)
• 3/4 tsp salt
• 1/4 tsp ground black pepper
• 1 tsp fresh dill (finely chopped)
• Green onion (sliced)

Instructions

1. In a bowl, add the tuna. Make sure you drain it first. Using a fork, mash it as finely as possible.
2. Add in the celery, onion, Greek yogurt, French mustard, salt, black pepper and dill. Combine well.
3. Slice the cucumbers in the middle lengthwise. With a spoon, scoop out some of the insides of the cucumber to make space for the tuna mixture.
4. Scoop the tuna mixture onto the cucumbers. Garnish with chopped green onion.

23. Cottage Cheese Chips (3.4g protein)

Cottage Cheese Chips is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT50M · Yield: [’10’, ’10 chips’]

These cottage cheese chips are savory, crispy and crunchy. High in protein, low-carb and gluten-free.

Ingredients

• 1 cup cottage cheese
• ¼ cup cheddar cheese (shredded)
• 2 tbsp Everything Bagel seasoning

Instructions

1. Preheat the oven to 375F. Line a large baking sheet with parchment paper.
2. Place 1.5 tbsp cottage cheese on the baking sheet and flatten with a spoon.
3. Sprinkle around 1 tsp of shredded cheddar cheese on each portion of cottage cheese.
4. Sprinkle with Everything Bagel seasoning.
5. Bake for 30-35 minutes until edges are dark brown and crispy.
6. Once the chips are done, remove them from the oven and let them cool completely. Once they’re cool, they’ll be crispy and will have a nice crunch to them.

24. Flourless Pumpki n Bars (7g protein)

Flourless Pumpkin Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT70M · Yield: [‘9’, ‘9 bars’]

These bars are soft, healthy, and slightly sweet but not too sweet. It is truly a perfect high-protein snack. It is Gluten-free, high in protein, dairy-free, and full of pumpkin flavor.

Ingredients

• 1 cup pumpkin puree
• 1 medium egg
• ⅓ cup almond butter (smooth)
• ⅓ cup maple syrup
• ½ tsp vanilla extract
• 3 tbsp vanilla protein powder (optional)
• 2 tsp pumpkin pie spice
• ½ tsp baking soda
• 1 tbsp maple syrup
• 1 tbsp powdered sugar

Instructions

1. Preheat the oven to 350F. Line an 8×8 baking dish with parchment paper, covering the sides of the baking dish.
2. In a large bowl, combine pumpkin puree, egg, almond butter, maple syrup and vanilla extract.
3. Then, add vanilla protein powder, pumpkin pie spice, and baking soda. Stir together until one smooth batter.
4. Pour the mixture into the baking dish, level it out. Place in the oven and bake for 25-30 minutes until it’s fully baked.
5. Remove from the oven and let the bars cool down at room temperature while still in the baking dish. Then, transfer them into the refrigerator so they cool completely before slicing them up.
6. In a smaller bowl, whisk together maple syrup and powdered sugar.
7. Once you slice the bars, drizzle them with the glaze and serve.

25. Protein Egg White Bites (6.7g protein)

Protein Egg White Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT50M · Yield: [’12’, ’12 bites’]

These high-protein egg white bites are a delicious, low-carb, low-calorie, and gluten-free snack or breakfast option. Made with creamy cottage cheese and fresh veggies, every bite is packed with flavor and a protein boost!

Ingredients

• 1 16 oz carton egg whites
• ½ cup cottage cheese
• ½ cup mozzarella cheese (shredded)
• ¼ cup Feta cheese (crumbled)
• ¼ tsp Sea salt
• ¼ tsp black pepper
• ¼ yellow onion (finely chopped)
• ½ red bell pepper (diced)
• ⅓ cup spinach (finely chopped)

Instructions

1. Preheat the oven to 350F. Spray a 12-cavity muffin pan with oil.
2. Add egg whites, cottage cheese, mozzarella cheese, feta cheese, salt, and black pepper to a blender. Pulse for around 30s until the mixture is relatively smooth.
3. In a small mixing bowl, combine onion, red bell pepper, and spinach.
4. Now, add and divide the vegetable mixture between the 12 muffin cups.
5. Cover with the egg blend, filling up each muffin cup so they’re around 3/4 full.
6. Place your muffin pan on a baking sheet. Fill the baking sheet with about 1 inch of boiling water.
7. Transfer the baking sheet to the oven and bake for 30-35 minutes.
8. Remove from the oven and let the egg whites cool down inside the muffin pan for around 5 minutes before removing. They will still be hot but much more manageable for removal.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.