Description
Healthy, quick, and delicious! These egg white bites are the perfect breakfast to take on the go or for a lazy morning. Dress them up by adding a little extra cheese, avocado or Sriracha. Chop them up and mix with any leftover meat on hand for a quick breakfast burrito or taco! Versatile and tasty, these are a must-have!
Ingredients
- 1 carton (16 Oz. Size) Egg Whites
- 1 cup Low Fat Cottage Cheese
- ¼ cups Shredded Cheese (any Kind You Have On Hand)
- ¼ cups Roasted Red Peppers, Chopped
- ¼ cups Broccoli, Chopped
- ½ cups Spinach, Chopped
- Salt And Pepper, to taste
- Additional Spices As Desired, To Taste (optional)
- 1 pinch Red Pepper Flakes (optional)
Preparation
Preheat oven to 350ºF and grease a muffin tin.
Pour egg whites into a bowl. Add cottage cheese, shredded cheese, vegetables, and a decent amount of salt and pepper. Add an additional spices that you’d like (I added a little garlic powder as well as a pinch of red pepper flakes). Mix well.
Take a ¼ measuring cup and pour egg white mixture into the muffin tin. Make sure to get veggies and cheese into each tin. Top off less-filled ones with any leftover mixture. Fill cups about halfway full.
Bake for about 20 minutes, until they are no longer jiggly and slightly colored on top. They will rise and when you take them out, they will fall (that’s normal, it’s okay).
