White Cheddar and Canadian Bacon Egg White Rounds
January 7, 2013 – 6:27 amA 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.
