Monday, September 16, 2013

Egg White "Muffins"

Breakfast is my absolute favorite meal of the day. I could literally eat it for every meal and have no problem with that. So I'm always on the lookout for new recipes to add to the rotation. I saw someone post these guys on Instagram and decided to scour Pinterest for a recipe. 

I found one from Men's Health that hit the spot (here's the original recipe). I was hooked after I read it had bacon in it. I do love me some bacon. So I reviewed the recipe and decided to make some changes of my own. The only "muffin" part of this breakfast is the fact that they're baked in a muffin tin. They are gluten and dairy free, Paleo friendly, and down right delicious. So good that Panda ate one and loved it. As you all know he's picky when it comes to my healthy cooking. Ha. Well it did receive a stamp of approval from Men's Health magazine so it should be good for the dudes.

Ingredients:
2 1/4 cups egg whites (I used Trader Joe's cage free egg whites)
12 slices of uncured turkey bacon (or the real deal)
36 cherry tomatoes (3 per muffin)
1 small zucchini, shredded
1 tbsp. of Aw Shit seasoning salt (or whatever you would like to use)
Coconut oil cooking spray



First things first, you will want to pre-heat the oven to 350 degrees. 

Second, you will need to cook the bacon to your liking. Mine was semi crispy since it's going into the oven anyway. Once the bacon has cooked, place it on a plate covered with a paper towel to soak up the excess grease.



Next you will need to get a cheese grater and shred the zucchini. 



Spray the muffin tin with the coconut oil spray. No spray = a sticky mess. Trust me on this one.

Line each muffin tin with a slice of bacon. 


 Next you will put a small amount of the shredded zucchini followed by the tomatoes.


In a mixing bowl, pour the liquid egg whites and the Aw Shit seasoning. Whisk until mixed together. Then pour the egg white mixture into each of the muffin tins. Make sure to leave a little room on the top as they do rise in the oven.


Place in the oven for 30-35 minutes or until you have a golden crust on the top of the muffins. 


And there you have it - egg white "muffins" that you can refrigerate for the week and reheat for breakfast. They even freeze well if you aren't planning on eating them every day.



***I recently made these again and did the following differently:
  1. I used uncured applewood smoked bacon
  2. I chopped the bacon up and put it in the muffin tin instead of lining it.
I definitely prefer the newer method to the one that I just described. I didn't take pictures of it otherwise I would've switched up the post. So here's the original one since I was too lazy to take new pictures. Ha!