FUEL YOUR INNER ATHLETE
I love eggs. I seriously could eat them for every meal. Since I often eat my first meal at the gym but didn't want to miss out on my eggs. I played around with eggs bites until I was able to find a technique that gave me the texture I wanted, smooth and soft without being rubbery. The trick, I found, was to put the muffin tin in a water bath. This helped the eggs cook at a more even rate with fewer bubbles giving me the dense smooth texture I was after.
Preheat the oven to 350 degrees.
In a 2 cup measuring cup, place your desired ingredients with a little water and microwave for 30-60 seconds until tender. My favorite is mushrooms, broccoli and onion. Precooking the ingredients can also help to drive off some of the water so your eggs bites aren't wet. Let cool slightly.
Next add 1 or 2 eggs and enough egg whites to make 1 cup of mixture. This will give you enough for 4 egg bites. For 5, add enough eggs to make 1 1/4 cup mixture. Season and mix well.
Pour the egg mixture, add cheese on top if desired, into a greased/buttered muffin tin and place in an 11x13 cake pan. Fill the cake pan with just enough water to submerge the bottom of the muffin tin. Be careful not to put so much that it spills into your eggs!
Bake for 20-25 min until the eggs are set. Remove the cake pan from the oven and let the eggs cool in the water. This will allow them to continue to gently cook through.
Once cooled, portion into individual containers and refrigerate. To reheat, cook in the microwave for about 1 min at 50% power.
Content provided by Lacey and Katie.