White Cheddar and Canadian Bacon Egg White Rounds

January 7, 2013 – 6:27 am

A new year, a new batch of egg white rounds to go to work with me! This time I did white cheddar and Canadian bacon.

White Cheddar and Canadian Bacon Egg White Rounds
Makes 12 Rounds

1 pint (16 oz) egg whites (I use Egg Beaters)
3 oz white cheddar, crumbled
4 oz Canadian bacon, diced

Preheat the oven to 375 degrees F.

Spray a silicon muffin pan lightly with non-stick spray.

Divide the cheese, Canadian bacon, and egg whites evenly among the 12 muffin cups. The cups should end up being about 3/4 full.

Bake for 25-30 minutes, or until the egg white is cooked all the way through and the edges are just started to get a little bit golden brown.

Remove from oven and let cool. Package in individual zip top bags and freeze.

To reheat, place the egg round on a plate and microwave for 30 seconds (if refrigerated), or up to 1 minute 30 seconds from frozen. Serve warm.

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