Egg white bites
Egg white veggie style "muffins"
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
tree nut free
nut free
gluten free
contains red meat
contains fish
shellfish free
contains dairy
contains eggs
- fresh ground pepper
- 2 cups grated or finely chopped vegetables
- 18 egg whites or 2 1/4 cups egg whites or egg substit
- 1/4 cup grated low-fat cheddar jack or mozzarella cheese
- for vegetables i used tomato cucumber, red onion and bell peppers. i also added some chopped, cooked ham. the original recipe suggests carrots, zucchini, onion, asparagus, mushrooms, bell or vegetables i used tomato, cucumber, red onion and bell peppers. i also added some chopped, coo
- Carbohydrate 0.553587500018852 g
- Cholesterol 0 mg
- Fat 0.0278459381277806 g
- Fiber 0.22635501852337 g
- Protein 0.0935316019936188 g
- Saturated Fat 0.00837086483595858 g
- Serving Size 1 1 Recipe (1g)
- Sodium 0.375834747736916 mg
- Sugar 0.327232481495483 g
- Trans Fat 0.00119583783370837 g
- Calories 2 calories
Preheat oven to 350 F. Lightly spray two 6-cup muffin pans with olive oil cooking spray. Spray a nonstick skillet with cooking spray and briefly cook vegetables until tender. Place a small amount of vegetables in each of the muffin cups then fill the cups 3/4 full with egg whites. Sprinkle pepper and a small amount of cheese on top. Bake in oven for 10 minutes until they are just set. Cool in the pans. Note: I had mine in for closer to 20 minutes and didn't put the cheese on top until they were almost cooked.
