Greek Egg White Bites
I love meal prepping breakfasts for the week. I wake up so early, it's nice to have something ready to grab, heat, and run out the door. As a bonus, these are also about 50 calories each and are just as tasty all week!
I usually make these when I make my egg yolk pasta dough so I don't waste the egg whites and throw in whatever veggies/cheese/protein I have in the fridge, and sometimes I make a variety of different combinations in the same muffin tin. Today I had spinach, tomatoes, and feta so I went for a greek theme with Kalamata olives to give them a nice punch of flavor.
You will need: a muffin tin and non-stick spray or butter
12 large egg whites
1/4 cup Kalamata olives
1/2 cup baby spinach, chopped
1/3 cup feta, crumbled
1/3 cup cherry tomatoes, quartered
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
Pre-heat oven to 350 degrees
Place 12 egg whites, salt, pepper, and garlic powder into a large bowl and whisk until well-combined
Spray a muffin tin with nonstick spray and divide the Kalamata olives, spinach, feta, and cherry tomatoes into each tin
Pour egg mixture equally into each individual tin (about 1/3 cup for each tin)
Transfer to oven and bake for about 20 minutes, until egg whites set
Rest for 5 minutes, carefully remove from muffin tin, and enjoy!