A Perfect Bite of Egg Whites

I am a huge fan of egg whites. On the other hand, my body only tolerates egg yolks when the whole egg is made into scrambled eggy goodness. For some reason, egg yolks upset my stomach so I try to avoid them when I can. Carton egg whites have been great for me since I don't have to worry about throwing out the part of the egg I don't use OR trying to figure out how to use 12 egg yolks (I've only done that once... that cake was probably the epitome of unhealthiness haha).

One of my favorite ways to eat eggs is boiled. The sad part is that once again I'm throwing away perfectly good, beautifully yellow egg yolks because I know that I will regret eating them later. This is why one day I decided to find a way to bake egg whites that have a similar consistency to boiled egg whites without having to waste the yolks or make a mess (or stab myself) with the shells. Hence, A Perfect Bite of Egg Whites was made!

These are so incredibly easy to make! At the end you also only have ONE dirty pan to clean. Isn't that FANTASTIC?? These perfect little bites are great to throw into a salad, eat with your breakfast for added protein, eat a few as a post workout snack, or to enjoy as an "I like egg whites" snack.

And if the sound of only ONE dirty pan makes you really happy, you can even make two recipes at once to reduce the amount of cooking time (extra unwanted heat in the summer) and one less pan to wash at the end of the day. As you can see in the picture above, I made this recipe and Healthy Melt in your Mouth Chocolatey Muffins in the SAME PAN. Genius right?? They take the same amount of time and the same temp to bake, so you can "kill two birds with one stone" (not that I'd ever kill a REAL bird ;)).


A Perfect Bite of Egg Whites
(Gluten free, dairy free, nut free, sugar free, no carb, Vegetarian)
Amount of servings depends on how many you make. 1 serving is 1 egg white bite.

Ingredients

• 100% Liquid Egg Whites or Egg Beaters (or you could use egg whites separated from whole raw eggs)
• Herbs of your preference (salt, pepper, italian seasoning, cayenne, ect.)
• Spray oil

Directions

1. Turn oven on at 325F degrees.
2. Spray each muffin cup with the spray cooking oil.
3. Pour 1/8 cup of liquid egg whites into each muffin cup.
4. Sprinkle the tops of each egg with herbs of your choice. Be careful not to sprinkle TOO much or the taste with be overbearing. 
5. Put pan into the oven and cook eggs for 10 minutes. 
6. Remove and let cool when done. 
7. Store in a closed container in the refrigerator for up to 1 week. (It's so awesome how long these can stay stored in the fridge without going bad as well! Super perfect snack!)

Notes:

If you desire more flavor, feel free to pour your egg whites into a bowl, throw in some shredded dairy or dairy-free cheese and mix together. Then use a 1/8 cup measuring cup to pour the mixture into the pan cups. Sprinkle herbs on top and cook. 

Nutrition Facts: (per mini egg white bite without cheese)

Cals-17, Fat-0g, Carbs-0g, Fiber-0g, Sugar-0g, Pro-3.3g