Do you like tasty, portable high-protein snacks? Then you’ll love this Egg White Bite recipe from my cookbook, The Shredded Chef!
They make great on-the-go food, and I like to top them with a little bit of salsa. Hope you enjoy!
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10 egg whites
1 whole egg
1 tomato, seeded and finely chopped
1 medium onion, finely chopped
1 teaspoon dried basil
salt and ground black pepper, to taste
Beat the egg and egg whites in a medium bowl.
Divide mixture among a 6-cup muffin pan. Top each cup with tomatoes, onions and basil. Sprinkle with salt and pepper.
Bake at 350°F for about 8 minutes.
What You Get to Eat