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Mushroom and Spinach Egg White Bites

Hollie shows us how to prep a tasty and filling breakfast!

Ingredients

  • ½ Tbsp. olive oil
  • 8 oz. package fresh mushrooms, sliced
  • 2 cups organic baby spinach (about half of a 5 oz. container)
  • ¾ cup fancy shredded Colby Jack cheese or Violife Vegan Cheddar Shreds
  • 2 ½ cups cage free liquid egg whites or cage free eggs
  • Kosher salt
  • Black pepper

Instructions

  1. Preheat the oven to 325°F. Liberally oil a 12-count muffin tin.
  2. In a nonstick skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms and sauté for 5-6 minutes, or until they reduce by half and turn lightly golden brown. Stir in the spinach and cook for 1-2 more minutes, or until the spinach wilts. Season the vegetables to taste with salt and pepper. Set aside to cool slightly.
  3. Divide the spinach and mushrooms between the 12 muffin tins and top each with 1 Tbsp. of shredded cheese.
  4. Pour the egg whites over the vegetables, mushrooms and cheese, filling each cup ¾ full. Season the tops with salt and pepper to taste.
  5. Bake in the preheated oven for 20-25 minutes, or until the eggs are just set. Allow the egg bites to stand for 3-5 minutes before removing from the pan.

Note: Egg bites can be refrigerated in an airtight container for up to four days, or frozen for up to a month. To reheat, microwave until steaming.

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