Egg white veggie style muffins
- fresh ground pepper
- 2 cups grated or finely chopped vegetables
- 18 egg whites or 2 1/4 cups egg whites or egg substit
- 1/4 cup grated low-fat cheddar jack or mozzarella cheese
- for vegetables i used tomato cucumber, red onion and bell peppers. i also added some chopped, cooked ham. the original recipe suggests carrots, zucchini, onion, asparagus, mushrooms, bell or vegetables i used tomato, cucumber, red onion and bell peppers. i also added some chopped, coo
- Carbohydrate 0.553587500018852 g
- Cholesterol 0 mg
- Fat 0.0278459381277806 g
- Fiber 0.22635501852337 g
- Protein 0.0935316019936188 g
- Saturated Fat 0.00837086483595858 g
- Serving Size 1 1 Recipe (1g)
- Sodium 0.375834747736916 mg
- Sugar 0.327232481495483 g
- Trans Fat 0.00119583783370837 g
- Calories 2 calories
Step-by-step
- Preheat oven to 350 F.
- Lightly spray two 6-cup muffin pans with olive oil cooking spray.
- Spray a nonstick skillet with cooking spray and briefly cook vegetables until tender.
- Place a small amount of vegetables in each of the muffin cups then fill the cups 3/4 full with egg whites.
- Sprinkle pepper and a small amount of cheese on top.
- Bake in oven for 10 minutes until they are just set.
- Cool in the pans.
Ingredient lists rarely account for moisture control. Raw vegetables release massive amounts of water when heated. Trapped liquid pools at the bottom of muffin tins and ruins the egg structure. Pre-cooking vegetables in a nonstick skillet evaporates excess cellular water before baking. Cook diced tomatoes, cucumbers, onions, and bell peppers until completely dry. Skipping this step turns delicate baked egg whites into a watery mess.
Egg whites lack the fat found in whole yolks. Without fat to insulate proteins, high heat causes tightening and rubberiness. Maintain a moderate oven temperature of 350 degrees Fahrenheit. Fill the lightly sprayed 12-cup muffin pan three-quarters full with liquid whites. Bake for 10 to 20 minutes until the centers are just set. Pull the pans immediately when the edges spring back. Overcooking dries out the protein network entirely.
Sulfur compounds in egg whites bond with dairy fats during heating. A modest dusting of grated cheddar jack or mozzarella adds savory depth through this lipid-protein interaction. Add the cheese during the final minutes of baking to prevent scorching. Store cooled portions in a sealed container in the refrigerator for up to three days.
