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Egg White Bites with Mushroom, Pepper & Onion

Breakfast is made easy with these egg white bites. Simply chop your desired vegetables, pour the egg whites over in the molds, bake, and enjoy!

  • Total Time50 Minutes
  • Yield
    12 servings
  • DifficultySimple
Vegetable Egg White Bites.jpg

Dietary Interests

Low Sodium, Gluten-Free
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Submitted by

Vitamix

Ingredients

  • 1 Tablespoon 110 g medium yellow onion, peeled, halved
  • 2 Tablespoon 240 g medium red bell peppers, seeded, stemmed
  • 2 cups 200 g cremini mushrooms, halved
  • 2 cups 480 ml egg whites
  • ¼ teaspoon kosher salt, optional
  • ¼ teaspoon ground black pepper

Directions

    1. Preheat oven to 400°F. Spray a 12 count muffin tin with non-stick spray and set aside.
    2. Place onions, peppers and mushrooms into the Food Processor Work Bowl fitted with the Multi-Use Blade and secure the lid.
    3. Pulse 6-8 times or until ingredients are uniformly chopped. Divine evenly between the muffin tin and pour egg whites evenly over the tops, filling about 3/4 of the way.
    4. Top with salt and pepper if desired and use a fork to gently stir each muffin cup. Place into preheated oven and bake for 35-40 minutes, or until eggs are cooked through.
Only Compatible With
Food Processor Attachment
Image of Blenders

Nutrition

1 serving (86 g)
Calories 35
Total Carbohydrate 3g
Dietary Fiber 1g
Sugars 2g
Protein 5g
Sodium 110g

Chef's Note

  • We sometimes forget that we can eat vegetables at breakfast, but this recipe makes it easy and delicious.
  • The veggies in these egg muffins can be easily switched to what you already have, or what is currently in season. Try squashes in the fall, zucchini in the summer, or scallions in the spring. These are great to make ahead and refrigerate or freeze; simply reheat in the oven for a quick and easy breakfast.
  • Try saving any leftover egg yolks for a hollandaise sauce that whips up easily in your Vitamix, or simply use the whole eggs if desired.
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