Friday, December 15

Egg White Omelet Mini Cups

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Things you’ll need:

Egg whites –  can be purchased in quart containers in most supermarkets in the egg section. These are easy to work with, you simply pour out what  you need.  No separating yolks from whites.  One half cup of egg whites is equal to 2 eggs.

Mini cupcake tins (non-stick)

Fillings for omelets –  Some suggestions are:  Mushrooms, spinach, shredded cheese, partially cooked bacon, cooked sausage, turkey, chicken or ground beef, onion, tomatoes, salsa, broccoli, hot dogs, salami, olives or just about any leftovers in the fridge.

Use your imagination, just about anything can be used to fill these little snacks.  

1.  Preheat oven to 350 degrees Farenheit.

2.  Prepare fillings by chopping or slicing or precooking where necessary.

3.  Place about 1 tsp. of assorted fillings into mini cupcake tins.

4.  Pour egg whites into each cup, approximately ¼ inch from the top.

5.  Bake in pre-heated oven for 9 to 11 minutes.

If using non-stick pans it is not necessary to grease the tins or to use paper liners, they will come out clean and easily.

Remove from oven and with a small rubber spatula loosen the edges.  Remove from tins by inverting onto a plate.

They can be served hot or cold.  Stored in a tightly sealed container in the refrigerator, they will keep for several days.  Take them on picnics, pack them in children’s lunches or just munch on them while watching TV!

Note:  You can make a simpler version without any fillings.  Just pour and bake.  The baking time will be a little bit longer without fillings.

Enjoy your snacks!

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