Saturday, June 4, 2016

Egg Protein Bars or Squares

I used to make these in muffin tins til my husband threw out the tins because he saw rust in them. So I had to improvise and that's how this recipe came out. Protein squares instead of muffins.
Super simple to make and you can add anything you want to them. I just add the ingredients below to make it simple but they'd be good with other veggies, turkey bacon, vegan sausage, anything!

They are one of my favorite snacks to have on hand, easy to eat on the go, at work, etc. I make them once or twice a week and keep them in the refrigerator so I have something healthy to eat when hunger strikes.  They're high in protein, low in fat, low in carbs, clean and gluten free if you happen to be eating that way too! You can freeze them too. The recipe is below but like I said, the best part about these is that you can add anything you'd like to them!

1 9 x 9 pyrex pan
2 cartons of egg whites (or 24 egg whites)
3 to 4 cups of spinach
1/4 cup chopped cilantro (optional)
1/2 cup feta cheese (or any cheese you prefer shredded or grated)

1.  Preheat the oven to 400

2.  Spray the baking dish well with olive oil or coconut oil to prevent from sticking

3.  Pour egg whites into the baking dish

4.  Splash some milk in to make them a little fluffier.

5. Add the spinach in and spread it out. It's ok if it sticks up a little. It'll drop while cooking.

6. Sprinkle the chopped cilantro and cheese and anything else you'd like in there.

7. Sprinkle the feta cheese on top then add some salsa on top as well. As much or as little as you'd like.

8. Sprinkle seasoning. I add either Kirkland Mesquite or Organic No Salt Seasoning

9. Bake for about 45 minutes. This depends on how you like your eggs and your oven. They need to be well doneand sort of browned along the edges to be able to be sliced into squares. I like them very well done and the bottoms and sides crispy so I cook them for about an hour sometimes. If you like them softer, 40 minutes should be just fine.

10. Let cool and cut into squares.

11. If you plan to store them in the fridge, place them in a tupperware and they'll be ready to eat.

12. I make a large batch at once so I don't have to make them more than twice a week.  My husband, 7 year old daughter and even my 2 year old baby love these! 

If you cut them into squares about 1 inch by 1 inch, each, it makes them bite size and easy to eat.  This size they are also only about 25-30 calories each depending on whether you use cheese or not! Enjoy and let me know how you like them snd how you make them!

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