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Martha’s Egg White Bites

Prep time: 35mins | Difficulty: easy | Serves: 6

Enjoy for brunch or cook, in advance, for a fast breakfast. Tastes just as good the next day and can also be frozen. The best part is that you won’t miss the yolks in this dish, because the vegetables give it so much flavor.

Tags:

View All breakfast vegetarian

Nutritional information per serving (1/6 of recipe)

Fat

0.3g 

Saturated

0g 

Carbohydrate

3g 

Protein

N/a 

Calories

36kcals 

Ingredients

  • 2-2½ cups (375g) of finely chopped vegetables (may include onions, mushrooms, bell pepper, spinach, grated potatoes, broccoli and summer squash)
  • 16 ounce carton (453g)(2 cups) Egg Substitute or Egg Whites
  • 1/4 cup (29g) grated low fat cheese

Method

  1. Preheat oven to 350°F (176°C).
  2. Sauté vegetables in a nonstick pan prepared with non stick cooking spray. Cook until tender. Salt and pepper to taste.
  3. Prepare a 12 muffin tin with non stick cooking spray. Fill each with a small amount of the veggie mixture, dividing evenly among the 12 muffin cups.
  4. Pour egg substitute over the veggies, dividing evenly between the 12 muffin cups.
  5. Sprinkle a small amount of cheese on top of the veggie/egg substitute mixture.
  6. Bake for 20-25 minutes or until set. Remove from muffin tins and serve.
  7. Serving Suggestion (not included in nutritional analysis) May be into an egg sandwich with an English muffin or toast. May be served with salsa.
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