Mexican Style Egg White Poppers
High protein. Low carb. Tasty little morsels of awesomeness.
I love ‘em because they’re so versatile as far as what time of day to eat them. Breakfast? Lunch? Dinner? Snack? Wham-bam, good for all four. Plus, I flip over anything I can top with Cholula. Or stick jalapeños in. Or cilantro. I’m kind of a sucker for the Mexican end of the food spectrum…
My suggestion in the recipe is to purchase a carton of egg whites at the grocery store. No sense in wasting the yolks. Plus, it makes the whole thing really easy.
And then do what I did. Sit down and eat them in front of a sappy romantic movie like The Notebook and cry your little eyes out for the 50th time because, well, sometimes you just need a good cry and to live vicariously through beautiful people like Rachel McAdams and Ryan Gosling… and these poppers are a whole lot healthier than a box of bon-bons.
Mexican Style Egg White Poppers
- 1/2 Cup Diced White Onion
- 1/2 Cup Diced Red Bell Peppers
- 1/2 Cup Diced Green Bell Peppers
- 1/4 Cup Chopped Fresh Cilantro
- 2 Tbsp. Diced Pickled Jalapeños
- 1 1/2 Cups Egg Whites
Preheat oven to 400º
Mix together diced vegetables and cilantro and distribute evenly by the teaspoon into the bottom of 2 non-stick mini muffin tins (makes 24 total). Fill the remaining space all the way full with egg whites.
Place in the oven for 15 minutes until egg whites are firm. Remove from the oven and allow to cool slightly before removing them from the tray.
Sprinkle lightly with sea salt and black pepper.
Serve with Cholula, or another hot sauce of your choice. You can also serve with a dollop of Greek yogurt in place of sour cream for an extra fiesta en la boca.
- ½ Cup Diced White Onion
- ½ Cup Diced Red Bell Peppers
- ½ Cup Diced Green Bell Peppers
- ¼ Cup Chopped Fresh Cilantro
- 2 Tbsp. Diced Pickled Jalapeños
- 1½ Cups Egg Whites
- Preheat oven to 400º
- Mix together diced vegetables and cilantro and distribute evenly by the teaspoon into the bottom of 2 non-stick mini muffin tins (makes 24 total). Fill the remaining space all the way full with egg whites.
- Place in the oven for 15 minutes until egg whites are firm. Remove from the oven and allow to cool slightly before removing them from the tray.
- Sprinkle lightly with sea salt and black pepper.
- Serve with Cholula, or another hot sauce of your choice. You can also serve with a dollop of Greek yogurt in place of sour cream for an extra fiesta en la boca.
Did you have to spray the muffin tin with non stick oil?
You don’t have to, but, I like to spray mine with a mist of olive oil. Some muffin tins release better than others
Another great recipe from Woodhouse Farms! I’m hoping you publish a cookbook, Rachel complete with your great illustrations and an instructional CD. What I really like about your recipes is that they are usually very easy to make, healthy and vegetarian/pescetarian.
Thanks, Gail! I do try to find a balance between the healthy and the decadent, since I typically have dessert on my mind. But I love the way clean eating makes me feel, so I love sharing those recipes as well. Perhaps the day will come when I do decide to write a cookbook
What a wonderful idea. I can’t wait to make these this weekend. Can they be reheated?
They certainly can be reheated in a short burst in the microwave (be careful not to go too long or high, as they will get really rubbery), but they’re really tasty out of the fridge, as well. I like to store a few in a tupperware so when I’m fishing around for something to eat I can just grab a couple and know I’m not ruining my healthy eating plans
Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about Mexican dishes and flavours. I do hope you link this one in. This is the link . Please do pop back to check out some of the other links – there are a lot of good ones already. Have a great week.