Egg White Bites
Thomas J. Story
We've been busy here in the Sunset Test Kitchen to create your new favorite breakfast staple.
How to Make It
1
Preheat oven to 350°F.
2
Place a silicone muffin pan on top of a baking sheet and coat lightly with cooking spray. Set aside.
3
Heat cooking oil in a 10-inch nonstick pan to medium heat, about 2 minutes.
4
Add peppers, onions, and mushroom, seasoning lightly with salt.
5
Stir every few minutes with a rubber spatula for about 10 minutes, until the onions begin to look translucent, and the ingredients have released a bit of moisture.
6
Transfer the vegetables to a medium-sized bowl and let cool.
7
To the same bowl, add the cottage cheese and egg whites, seasoning lightly with salt and pepper.
8
Whisk the ingredients together until everything is combined.
9
Use a ladle (or serving spoon) to transfer the mixture into the muffin pan, leaving about a half an inch from the top of each space.
10
Bake for 25-30 minutes, rotating halfway through, until the tops are browned, and the egg whites have completely set.
11
Remove and let cool for 15 minutes in the mold. Serve and enjoy!
Ingredients
1 tbsp cooking oil
½ red bell pepper, diced
½ white onion, diced
2 green onions, diced
1 portobello mushroom, stem and grills removed, diced
6 oz cottage cheese (plain is preferable)
10 egg whites
salt, to taste
pepper, to taste
Directions
1
Preheat oven to 350°F.
2
Place a silicone muffin pan on top of a baking sheet and coat lightly with cooking spray. Set aside.
3
Heat cooking oil in a 10-inch nonstick pan to medium heat, about 2 minutes.
4
Add peppers, onions, and mushroom, seasoning lightly with salt.
5
Stir every few minutes with a rubber spatula for about 10 minutes, until the onions begin to look translucent, and the ingredients have released a bit of moisture.
6
Transfer the vegetables to a medium-sized bowl and let cool.
7
To the same bowl, add the cottage cheese and egg whites, seasoning lightly with salt and pepper.
8
Whisk the ingredients together until everything is combined.
9
Use a ladle (or serving spoon) to transfer the mixture into the muffin pan, leaving about a half an inch from the top of each space.
10
Bake for 25-30 minutes, rotating halfway through, until the tops are browned, and the egg whites have completely set.
11
Remove and let cool for 15 minutes in the mold. Serve and enjoy!
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