Egg White Bites From The Biggest Loser Recipe 395

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.

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.

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.