Today, it’s all about making an egg white breakfast bowl. Mark and I purchased the Kirkland Egg Whites the other day and immediately my son-in-law, Nate, said we should make some breakfast bowls with these.
He is the breakfast king in the family so we started chopping various vegetables and bacon, and then we made our very own egg white bowl with the ingredients each of us wanted. These are so good. I like the idea of cutting back on the egg yolks as well.
These cartons are pure egg whites, with no other ingredients listed. The box says 16 ounces on the front of it. The side of the carton states it has ten servings of 3 tablespoons each. Bonus, only 25 calories before we add the vegetables, bacon, or cheese.
According to this carton of egg whites, 3 tablespoons of their product equals one large whole egg. Oh, my gosh, you have to make these omelet look-alikes in no time at all. And did I say, no mess? Except for when I sprinkled the cheese on the bowl. Life is so good with eggs for breakfast!
Egg White Breakfast Bowl
Items You May Need In The Kitchen:
- Corelle 11-12 ounce Bowls, or similar size
- Chopping Board
- Good Knife
Egg White Breakfast Bowl
Step One: Gather Ingredients
Gather any leftover food you have in the refrigerator, like our caramelized onions, chopped spinach, chopped cooked bacon, mushrooms, red bell peppers, and grated cheese. Grab a bowl and pour 1/2 cup of egg whites, or an equal amount of regular egg into the bowl.
Step Two: Put Ingredients in a Bowl
Add the ingredients you desire to your egg-filled bowl. Each person in the family will spoon the amount of each ingredient option they want in their own bowl. We can add more or less of the ingredients depending on the individual’s particular cravings.
Step Three: Cook – Stir
Cook for about one minute. Stir.
Step Four: Cook Again
Now, cook for 30 to 60 seconds, depending on the desired egg consistency.
Step Five: Add Cheese
Add cheese and let it melt.
Step Six: Make Sure Cheese Melted
You can cover the bowl with a small plate to help melt the cheese faster and keep the eggs warm.
Egg White Breakfast Bowl Recipe
- 1/2 cup egg whites, or an equal amount of regular eggs
- 1 teaspoon spinach
- 1 teaspoon finely chopped onion
- 1 teaspoon finely chopped red bell pepper
- 1 teaspoon chopped cooked bacon
- 1 teaspoon cooked mushrooms
- 1 teaspoon chopped fresh tomatoes
- 1 tablespoon shredded cheese
1. Grab a bowl and pour 1/2 cup of egg whites, or an equal amount of regular egg, into the bowl.
2. Add the ingredients you desire to your egg-filled bowl.
3. Cook for about one minute. Stir.
4. Cook an additional 30-60 seconds, or until desired egg consistency.
5. Add cheese and let it melt. You can cover the bowl with a small plate to help melt the cheese faster and keep the eggs warm. Enjoy.
How do I store the leftover egg white breakfast bowl?
If you have any leftovers, cover them with plastic wrap and place them in the refrigerator for 1-2 days.
Would This be Considered a Healthy Breakfast?
Over the years eggs have gotten a bad “rap” based on cholesterol issues. Just like most foods, if eaten in moderation, they should be fine. The additional veggie ingredients help add to the healthy approach to this recipe.
Could I Make This Into a Breakfast Casserole?
Sure you can. You’ll have to experiment with the amount of egg whites to use depending on the number of people to be fed. Mixing all the ingredients together at one time eliminates the individuality some may like when making their own egg white bowl. Also, based on the thickness of the casserole, the cook times will also change.
Egg Posts You May Have Missed:
- How Long Are Eggs Good For?
- How to Freeze Eggs: Everything You Need to Know
- How To Use Powdered Eggs
- What You Need to Know About Farm Fresh Eggs
Please let me know if you make these egg white breakfast bowls, I love to hear from you! Having the chopped vegetables ready to go would make any morning breakfast schedule a little smoother, right? No more drive-throughs, we can eat at home and work together as a family in the kitchen. May God Bless this world, Linda