Egg White Bites with Mushroom, Pepper & Onion

Breakfast is easy with these egg white bites. Simply chop your desired vegetables, pour the egg whites over, bake, and enjoy!

Ingredients

• 1 medium (110 g) yellow onion, peeled, halved
• 2 medium (240 g) red bell pepper, seeded, stemmed
• 2 cups (200 g) crimini mushrooms, halved
• 2 cups (480 ml) egg whites
• ¼ teaspoon kosher salt, optional
• ¼ teaspoon ground black pepper, optional

Directions

1. Preheat oven to 400°F (200°C). Spray a 12-count muffin tin with non-stick spray and set aside.
2. Fit the Food Processor with the Multi-Use Blade. Place onions, peppers, and mushrooms into the Vitamix container and secure the lid.
3. Pulse 6 to 8 times or until ingredients are uniformly chopped. Divide evenly between the muffin tin and pour egg whites evenly over the tops, filling about ¾ of the way.
4. Top with salt and pepper if desired and use a fork to gently stir each muffin cup. Place into preheated oven and bake for 35 to 40 minutes, or until eggs are cooked through.

Notes

The veggies in these egg muffins can be easily switched to what you already have, or what is currently in season. Try squashes in the fall, zucchini in the summer, or scallions in the spring. These are great to make ahead and refrigerate or freeze; simply reheat in the oven for a quick and easy breakfast. We sometimes forget that we can eat vegetables at breakfast, but this recipe makes it easy and delicious.

Nutrition

1 serving (86g)

• Calories: 35

• Total Fat: 0.08g

• Total Carbohydrate: 3g

  • Dietary Fiber: 1g
  • Sugars: 2g

• Protein: 5g

• Cholesterol: 1.13mg

• Sodium: 110mg