I kept thinking there just HAD to be a way to make my stomach stop growling.
And there was- take a ride down 49 floors in the elevator and a short stroll through the tunnel that leads the Fairmont where there is a Starbucks. In about 2 minutes, I’m there. Quite dangerous for addicts like me.
While I could easily polish off about 14 Starbucks Sous Vide Egg White Bites daily, it’s not the best choice for my finances. Especially since I need to add a drink to the order. Make that whole order times 2 for my husband.
My first version of the Starbucks knockoff was quite a hit. It’s actually getting Pinned quite often. I still don’t think a sous vide machine is in my near future, so this muffin pan is just right (and much cheaper) for this.
I don’t really want them airy and dry, rather dense and velvety. That’s why I say DON’T over beat the egg whites.
They puff up when baking and fall as they cool. Easy to plan ahead and pack 2 for me and 2 for my husband in a glass, microwavable container that I can reheat quicker than my short jaunt to Starbucks.
These are loaded with protein to silence the stomach roars and prevent me from getting a little (or a lot) hangry. I make them on a Sunday evening and have at least half the week’s breakfast ready to go.
Nothing says “I’ve got it together” like showing up to work with coffee in my stainless “I’d Rather Be In Harrisburg” mug, this amazing breakfast, and a packed lunch. Fake it til you make it.
- 12 egg whites
- 1 cup part skim Ricotta cheese
- 1 cup shredded cheese (any melty cheese!)
- 1/3 cup quinoa, rinsed
- 1/2 diced roasted red pepper
- Preheat oven to 375°.
- Prepare a 12 cup muffin pan to be nonstick with butter or olive oil.
- Cook quinoa in 2/3 cup water with a pinch of salt. Stir in roasted red pepper for last 5 minutes. Let cool.
- Lightly beat the egg white with the Ricotta. Try not to incorporate too much air. Add salt and pepper if desired.
- In each greased muffin tin, add about 1 TBSP of the quinoa and red pepper. Evenly disperse the grated cheese in each tin.
- Fill each muffin tin with the egg white mixture. Mine were filled to the tippy top, so this may vary according to muffin pans.
- Bake for 15-17 minutes.