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
READY-TO-GO EGG BITES
Provided by Ree Drummond : Food Network
Time 1h35m
Yield 7 bites
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium heat. Add the chorizo and onion and cook, stirring often, until the onion is soft and the chorizo is fully cooked, 5 to 6 minutes. Transfer to paper towels to drain the excess grease. Set aside to cool.
- Combine the eggs, heavy cream, sour cream, salt and pepper in a large bowl. Whisk until light and fluffy, about 1 minute.
- Generously coat the cups of a silicone egg bites mold (you can find them online!) with cooking spray. Divide the cheese among the cups. Divide the chorizo and onion among the cups. Then fill the cups with the egg mixture, leaving a little space at the top.
- Multi-cooker directions: Set the trivet in a multi-cooker, then carefully pour 1 cup water into the pot. Cover the mold snugly with foil and carefully lower it onto the trivet.
- Secure the lid on the multi-cooker and set the pressure valve to sealing. Press the steam button and set it to 10 minutes. (Note: It will take several minutes for the pressure to build, after which the 10-minute timer will automatically start counting down.)
- After the 10 minutes are up, let the pressure release naturally for 10 minutes, then use the handle of a wooden spoon to move the valve to venting, which will let the rest of the pressure release quickly.
- When the pressure is fully released, carefully remove the lid. Remove the silicone mold from the machine. Peel back the foil and turn the egg bites onto a plate. They should pop right out!
- Standard oven directions: Preheat the oven to 325 degrees F. Pour water into a 9-by-13-inch baking dish until it's halfway full. Set the mold in the baking dish, then cover the baking dish with foil. Bake until the eggs are set, about 1 hour. Let the mold sit in the water for 10 minutes before removing the egg bites from the mold.
- Freezing and reheating instructions: Freeze by placing the bites on a lightly greased sheet pan or plate and freeze for 45 minutes. Transfer to a plastic zipper bag and return to the freezer.
- To reheat 1 or 2 bites, wrap in a paper towel and microwave for 1 minute. Let sit for 1 minute before eating.
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
BACON AND EGG BITES
Make and share this Bacon and Egg Bites recipe from Food.com.
Provided by Terese
Categories Breakfast
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180oC.
- Heat oil in a large heavy-based frying pan.
- Add bacon and onion and cook until bacon is crisp.
- Remove from heat.
- Combine eggs and milk in a jug.
- Season well.
- Spoon teaspoons of bacon and onion into greasted mini muffin tins.
- Top with some cheese and carefully pour over egg mixture.
- Bake for 30 minutes until firm and golden.
- Serve hot or cold.
Nutrition Facts : Calories 195.9, Fat 15.8, SaturatedFat 6.4, Cholesterol 172.9, Sodium 250.9, Carbohydrate 3.3, Fiber 0.3, Sugar 1.3, Protein 9.9
STARBUCKS EGG WHITE AND RED PEPPER SOUS VIDE EGG BITES
Tired of snacking on plain boiled egg whites? Addicted to buying these scrumptious bites at The 'Bucks? There's nothing better than freedom. Make these tasty breakfast bites yourself.
Provided by EmKenBken
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Make filling:.
- In a medium bowl, whisk together egg whites, cottage cheese, feta cheese, Monterey jack, peppers, spinach and salt.
- Form Eggs:.
- Using a very small bowl (a custard cup, or a 5 oz ramekin will work well), press a 10- inch square of plastic wrap into the bowl, so the wrap is fully adhered to the sides of the bowl. There should be about 2 inches of plastic wrap left hanging over the edges of the bowl. Spray the plastic wrap in the bowl as well as the overhang, liberally with nonstick spray. Spoon the egg filling into the bowl, leaving 1/8'' at the top. Form an air-tight bundle around the eggs; lift the sides of the plastic wrap on all sides just enough to twist the plastic wrap so that it encloses the egg. There should be no air in the bundle. Tie tightly with kitchen string, or a length of plastic wrap. Repeat with remaining filling, remembering to spray the plastic wrap each time.
- Cook Eggs:.
- In a large pot, bring 6 inches of water to a simmer (185 - 200°F.) There should be tiny bubbles rising to the surface; carefully drop all the egg parcels into the simmering water, and cook for 10 to 12 minutes, the centers should be completely set. Remove the egg parcels from the water with a slotted spoon and set aside on a plate lined with paper towels. Let sit for a minute until cool enough to handle. Using sharp scissors, cut the parcels directly under the kitchen twine; peel away the plastic wrap, the egg bites are ready to serve.
Nutrition Facts : Calories 135.1, Fat 5, SaturatedFat 3, Cholesterol 17.2, Sodium 1581.3, Carbohydrate 2, Sugar 1.8, Protein 19.2
MEAL PREP MUFFIN TIN EGG BITES
Breakfast on the go just got easier with this meal prep technique that bakes an easy egg base in a muffin tin. You can customize these bites with your favorite flavors: Here we make them with sausage and peppers, Buffalo chicken, and of course bacon and cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 12 egg muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.
- Crack the eggs into a large bowl, add the salt and whisk to combine. Divide the mixture evenly among the muffin cups. Top with desired variation ingredients. Bake until the centers of the muffins no longer jiggle, 17 to 20 minutes.
- Let the muffins cool in the pan for 5 minutes. Run a knife around the edges of the muffins, unmold and serve. If storing, allow to cool completely, place in a resealable plastic bag and refrigerate or freeze.
- To reheat, microwave the muffins one at a time for about 30 seconds if refrigerated, 1 minute if frozen. You can also heat them in a 250-degree-F oven until warmed through.
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- Blend: Add egg whites, eggs and cottage cheese to a blender. Blend until smooth. You can skip this step but blending the cottage cheese really helps makes the egg bites extra creamy.
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