EGG WHITE BREAKFAST BITES
These low-calorie, low-fat egg bites make a quick weekday breakfast and they're equally as convenient for midday snacks. In order not to waste egg yolks and to save time, I like to use a carton of liquid egg whites. Egg whites tend to be rubbery, so adding in the cottage cheese helps make them creamier. You can store extras in the freezer and reheat as needed.
Provided by France C
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin pan generously with cooking spray.
- Combine egg whites, cottage cheese, garlic powder, salt, and pepper in a blender; blend until smooth, about 15 seconds.
- Combine spinach, roasted red peppers, and basil in a bowl. Pour in egg mixture and stir to combine. Ladle the mixture evenly into the muffin cups, filling each about 3/4 full. Top each muffin with 1 teaspoon feta cheese.
- Bake in the preheated oven until egg white bites are set, 18 to 20 minutes.
Nutrition Facts : Calories 56.8 calories, Carbohydrate 1.3 g, Cholesterol 5.8 mg, Fat 2.6 g, Fiber 0.1 g, Protein 6.7 g, SaturatedFat 1.2 g, Sodium 236 mg, Sugar 0.7 g
VEGGIE EGG WHITE BITES
Easy healthy breakfast muffin cups filled with spinach, cherry tomatoes, and creamy feta cheese. Low-carb and so delicious. Make-ahead or eat right away. Vegetarian and Gluten-Free!
Provided by Amy Estes
Categories Healthy Breakfast Recipes
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 F degrees and spray a muffin pan with cooking spray.
- Evenly distribute the spinach between the muffin tins and top each with the diced cherry tomatoes.
- Pour the egg whites almost to the top of each muffin tin and season each with salt and pepper. Top each with a sprinkle of feta cheese.
- Bake for 17-20 minutes, until the egg whites, are set and the edges are starting to brown. Remove and let cool for a couple of minutes.
- Run a butter knife around each veggie egg white bite to loosen it up around the edges and lift them out of the muffin tin.
- Plate, serve warm, and enjoy!
Nutrition Facts : ServingSize 2, Calories 99 calories, Sugar 4.1 g, Sodium 768.5 mg, Fat 1.4 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 4.6 g, Fiber 0.4 g, Protein 17.2 g, Cholesterol 5.6 mg
EGG WHITE BITES
My husband actually calls these 'mini egg white pizzas,' because they puff up a lot in the oven, then deflate while cooling--and end up looking like little pizzas! No matter what you call them, they taste pretty good, and make for an easy grab-and-go snack! Extras may be frozen, and reheated before serving.
Provided by Kim
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Generously grease a 12-cup muffin tin with cooking spray.
- Combine egg whites, Greek yogurt, salt, black pepper, garlic powder, onion powder, oregano, and cayenne in a bowl; whisk until smooth and no lumps remain. Mix in red bell pepper, spinach, and Cheddar cheese.
- Divide egg mixture between the 12 muffin cups, filling until almost full.
- Bake in the preheated oven until egg bites puff up substantially and begin to brown, 20 to 25 minutes. Allow to cool for 5 minutes; bites will deflate substantially at this time. Run a knife around the edges and bottoms to loosen and remove from the cups. Allow to cool to room temperature.
Nutrition Facts : Calories 55.1 calories, Carbohydrate 1.6 g, Cholesterol 7.3 mg, Fat 2.5 g, Fiber 0.3 g, Protein 6.4 g, SaturatedFat 1.5 g, Sodium 206 mg, Sugar 1.1 g
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