Preheat your oven to 180°C (350°F). Lightly spray a muffin tin with non-stick spray or brush with a little oil, then set aside.
In a mixing bowl, whisk the egg whites until they become frothy and light, about 30 seconds. This aerates them and helps create fluffy bites.
Chop the cooked spinach and diced bell peppers, then add them to the egg whites along with the chopped herbs. Gently fold everything together, being careful not to deflate the foam.
Season the mixture with salt and pepper, then sprinkle the shredded cheese evenly over the batter. Carefully fold to distribute the cheese without losing airiness.
Spoon the mixture into the prepared muffin tin, filling each cup about three-quarters full. You should get about 6 to 8 bites, each looking slightly rounded on top.
Bake in the oven for 18-20 minutes, until the edges turn golden and the bites puff up slightly. You’ll notice a delightful aroma filling the kitchen as they bake.
Once baked, remove the muffin tin from the oven and let the bites rest for 5 minutes. This helps them set and makes them easier to remove without breaking.
Use a small spatula or knife to gently loosen each egg white bite from the edges of the tin, then carefully lift them out and transfer to a serving plate.
Serve warm or at room temperature, enjoying the tender, fluffy texture and cheesy aroma. These bites are perfect for quick breakfasts or on-the-go snacks.
