Egg White Bites From The Biggest Loser Recipe 395

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EGG WHITE BREAKFAST BITES



Egg White Breakfast Bites image

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

cooking spray
1 (16 ounce) carton liquid egg whites
½ cup low-fat cottage cheese
¼ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 cup packed fresh spinach, finely chopped
⅓ cup roasted red peppers, drained and chopped
1 tablespoon fresh basil, minced
¼ cup crumbled feta cheese

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



Ready-To-Go Egg Bites image

Provided by Ree Drummond : Food Network

Time 1h35m

Yield 7 bites

Number Of Ingredients 9

8 ounces Mexican chorizo
1/2 yellow onion, diced
4 large eggs
1/4 cup heavy cream
1/4 cup sour cream
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Nonstick cooking spray, for the mold
1/3 cup grated Monterey Jack cheese

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 FROM THE BIGGEST LOSER RECIPE - (3.9/5)



Egg White Bites from The Biggest Loser Recipe - (3.9/5) image

Provided by á-17891

Number Of Ingredients 9

2 cups finely chopped vegetables (I used zucchini, purple onion, mushrooms, carrot, bell pepper and eggplant)
2 teaspoons olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon fine grain sea salt
A sprinkle of pepper
1/2 cup + 3 tablespoons of liquid egg whites
Paprika, salt and pepper (to sprinkle on top)

Steps:

  • Preheat oven to 350°F (177°C). Chop all the vegetables in very fine cubes. Put it in a bowl and add all the spices, including the olive oil, garlic and onion powder, paprika, salt and pepper. Use a spoon to mix it well and leave it sitting for 5 minutes. Put veggies in the oven on edged cookie sheet and bake at 350°F for about 15 minutes. Take the vegetables out. Spoon them into a greased 6 cup muffin tray, filling about 3/4. Fill the remaining 1/4 of the muffin tray with liquid egg whites. Sprinkle a little salt, pepper and paprika on top. Bake in the oven for another 15-20 minutes You can see that it's ready when the top is slightly golden brown.

EGG WHITE BITES



Egg White Bites image

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

cooking spray
2 cups egg whites
⅓ cup Greek yogurt
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried oregano
⅛ teaspoon cayenne pepper
1 cup finely chopped red bell pepper
1 cup finely chopped fresh spinach
½ cup shredded sharp Cheddar cheese

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

EGG WHITE BREAKFAST CUPS (UNDER 50 CALORIES) RECIPE BY TASTY



Egg White Breakfast Cups (Under 50 Calories) Recipe by Tasty image

Here's what you need: spinach, roma tomato, egg white, salt, pepper

Provided by Robin Broadfoot

Categories     Breakfast

Time 30m

Yield 6 servings

Number Of Ingredients 5

2 cups spinach, 14 calories
1 roma tomato, 11 calories
2 cups egg white, 250 calories
salt, to taste, 0 calories
½ teaspoon pepper, 0 calories

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • Lightly grease a muffin tin.
  • Then divide equally the spinach across 6 cups.
  • Dice the tomato, then fill the cups with the tomato and egg whites.
  • Season with salt and pepper.
  • Bake for 15 minutes, or until the whites have set.
  • Serve hot.
  • Enjoy!

Nutrition Facts : Calories 139 calories, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 12 grams, Sugar 0 grams

EGG WHITE BITES RECIPE - (4.3/5)



Egg White Bites Recipe - (4.3/5) image

Provided by Kelli with an I

Number Of Ingredients 7

Egg Beaters
10 pieces turkey bacon, cooked and chopped
1/2 C grape tomatoes, cut into quarters
1 green bell pepper, chopped
1 red onion, diced
Salt & pepper
Cooking spray

Steps:

  • 1. Preheat oven to 350 degrees. 2. Cook your bacon. Chop your veggies and bacon. Mix your veggies and bacon and scoop into greased cupcake pans. 3. Pour the egg whites into each cupcake tin, top with salt and pepper. Bake 20-30 minutes. Let cool completely before storing.

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