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.

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You will need: a muffin tin and non-stick spray or butter

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Ingredients

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

Directions

1. Pre-heat oven to 350 degrees

2. Place 12 egg whites, salt, pepper, and garlic powder into a large bowl and whisk until well-combined

3. Spray a muffin tin with nonstick spray and divide the Kalamata olives, spinach, feta, and cherry tomatoes into each tin

4. Pour egg mixture equally into each individual tin (about 1/3 cup for each tin)

5. Transfer to oven and bake for about 20 minutes, until egg whites set

6. Rest for 5 minutes, carefully remove from muffin tin, and enjoy!

serves 4