This recipe is so incredibly easy and healthy, so versatile, and so so delicious!! I absolutely love these little bites for a quick, high protein snack to grab after a weight lifting session. They are extremely travel-friendly – you can top them on a salad or spread on a layer of salsa, avocado or hummus! Simply combine your favorite fresh veggies and a few egg whites and viola, you have a perfect on-the-go snack or breakfast!
Gluten free, Nut Free, Vegetarian
I made 24 mini-bites using a 24-cup mini muffin pan, but you can use a regular-sized muffin pan to make a bigger “bite!”
Ingredients:
fresh veggies (feel free to use your favorites!):
asparagus
broccoli
spinach
red pepper
onion
mushroom
about 1 tbsp carton egg whites (per mini-cup)
fresh cracked pepper
Directions:
Preheat your oven to 350F (180C).
Lightly oil a mini muffin pan.
Roughly chop your veggies and fill each muffin well.
Pour in the egg whites until it reaches the top edge, and the veggies are mostly covered.
Crack some fresh pepper on top of each bite.
Place in your oven for about 10-12 minutes, then let cool for 5-10 minutes.
If you use a regular sized muffin pan, they will probably need about 20 minutes to cook.
Store in an airtight container in your fridge for 3-4 days (if they last that long)!!
Enjoy! 🙂
