Kale & Zucchini Mini Egg White Bites

Recipe by: Janice Hrushka of Balanced Terrain Analysis

Enjoy at home or on the go! These little bites are delicious, convenient and full of healthy whole ingredients!


1 cup Egg Whites

1 cup Kale Leaves (finely chopped)

1/2 Zucchini (medium, finely diced)

1/4 tsp Garlic Powder

1/4 tsp Onion Powder

1/4 tsp Sea Salt


  1. Preheat the oven to 350ºF (175ºC).

  2. In a bowl, combine the egg whites, kale, zucchini, garlic powder, onion powder, and salt.

  3. Scoop the mixture into lined (or greased) mini muffin cups. Bake for 20 minutes or until cooked through. Let cool before serving. Enjoy!


Amount per serving (4 servings)

Calories 39

Fat 0g

Carbs 2g

Fiber 1g

Sugar 1g

Protein 7g

Cholesterol 0mg

Sodium 253mg

Vitamin A 302IU

Vitamin C 9mg

Calcium 22mg

Iron 0mg

Leftovers: Refrigerate in an airtight container for up to three days.

Serving Size: One serving equals approximately four mini egg muffins.

More Flavour: Add a splash of tamari or soy sauce.

Additional Toppings: Add goat cheese, feta cheese, or vegan cheese.


Recipe by:

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