There’s nothing quite like waking up to a wholesome and hearty breakfast. But if you’re like me, you’ve probably found yourself staring at a carton of egg whites, wondering what on earth to do with them.
Well, fear not my friends! I’ve scoured the internet for the tastiest and most clever ways to use those egg whites. From savory meals to sweet treats, these recipes are sure to satisfy your hunger and your taste buds.
First up, we have a delicious recipe for Egg White Avocado Toast. Simply toast a slice of whole grain bread, mash half an avocado on top, and sprinkle with salt and pepper. Then, fry two egg whites in a non-stick pan until cooked through, and place them on top of the avocado. Voila! A tasty and filling breakfast that will keep you going all morning.
Next, let’s move on to something a bit more substantial – Egg White Quiche with Spinach and Feta. Preheat your oven to 375°F, and spray a 9-inch pie dish with cooking spray. In a large bowl, whisk together 8 egg whites, 1 cup of skim milk, and ¼ cup of crumbled feta cheese. Add in a handful of chopped spinach and a pinch of salt and pepper, and pour the mixture into the pie dish. Bake for 30-35 minutes, or until the quiche is set and the edges are golden brown. Serve hot with a side salad for a nutritious and satisfying meal.
If you’re looking for a lighter option, try making these Egg White and Veggie Muffin Cups. Preheat your oven to 350°F, and spray a 12-cup muffin tin with cooking spray. Then, chop up your favorite veggies – I like to use mushrooms, bell peppers, and onions – and sauté them until softened. In a separate bowl, whisk together 8 egg whites and ¼ cup of unsweetened almond milk. Divide the veggies evenly among the muffin cups, and pour the egg white mixture on top. Bake for 20-25 minutes, or until the muffins are set and the edges are golden brown. These make a great breakfast or snack on-the-go!
Now, let’s sweeten things up a bit with this recipe for Egg White Protein Pancakes. In a blender, combine 4 egg whites, ½ cup of rolled oats, 1 ripe banana, 2 tablespoons of unsweetened almond milk, 1 teaspoon of vanilla extract, and ¼ teaspoon of baking powder. Blend until the mixture is smooth and creamy. Heat a non-stick pan over medium heat, and pour ¼ cup of batter onto the pan for each pancake. Cook for 2-3 minutes on each side, or until golden brown. Serve hot with your favorite toppings – I like to use fresh berries and a drizzle of honey.
Last but certainly not least, we have a mouth-watering recipe for Egg White Chocolate Chip Cookies. Preheat your oven to 350°F, and line a baking sheet with parchment paper. In a large bowl, whisk together 2 egg whites, 1 cup of almond flour, ½ cup of mini chocolate chips, and ¼ cup of maple syrup. Stir until the ingredients are fully incorporated. Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely. These cookies are gluten-free and high in protein, making them the perfect guilt-free treat!
So there you have it, my friends – 5 delicious and creative ways to use those egg whites. Whip up one of these recipes the next time you’re in a breakfast or snack rut, and I guarantee you won’t be disappointed. Happy cooking!
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