Veggie Egg White Bites

This recipe is so incredibly easy and healthy, so versatile, and so so delicious!! I absolutely love these little bites for a quick, high protein snack to grab after a weight lifting session. They are extremely travel-friendly - you can top them on a salad or spread on a layer of salsa, avocado or hummus! Simply combine your favorite fresh veggies and a few egg whites and viola, you have a perfect on-the-go snack or breakfast!



Gluten free, Nut Free, Vegetarian

I made 24 mini-bites using a 24-cup mini muffin pan, but you can use a regular-sized muffin pan to make a bigger "bite!"


Ingredients:

• fresh veggies (feel free to use your favorites!):
• asparagus
• broccoli
• spinach
• red pepper
• onion
• mushroom
• about 1 tbsp carton egg whites (per mini-cup)
• fresh cracked pepper

Directions:

• Preheat your oven to 350F (180C).
• Lightly oil a mini muffin pan.
• Roughly chop your veggies and fill each muffin well.
• Pour in the egg whites until it reaches the top edge, and the veggies are mostly covered.
• Crack some fresh pepper on top of each bite.
• Place in your oven for about 10-12 minutes, then let cool for 5-10 minutes.
• If you use a regular sized muffin pan, they will probably need about 20 minutes to cook.

Store in an airtight container in your fridge for 3-4 days (if they last that long)!!

Enjoy! :)