Easy Egg Bake (for 1) with AllWhites® egg whites

I've been trying to get more protein for breakfast lately. Protein keeps my belly full and satisfied versus the whole up and down number that carbs and sugars make me do. It's a smarter swap, especially now that I'm trying to tame my weight with some non-dieting methods. So, when BlogHer offered me the opportunity to try and review AllWhites® egg whites, conveniently packaged egg whites, I was definitely interested.

I've never tried anything like them before. If I wanted to use just the whites, I'd just separate the yolk from the egg and feel somewhat wasteful for tossing it away. Thing is, I eat so many eggs during the week (1 or 2 a day), so switching on occasion to just whites is something I've been trying out to maintain lower cholesterol. I don't have any known issues myself, but both sides of my family have a strong history of cholesterol issues. I know genetics can often trump lifestyle in this regard, but I figure my diet is all I can control, so it can't hurt as a first defense.

AllWhites is cholesterol-free and fat-free. It is endorsed by Weight Watchers® and contains 0 PointsPlus value per serving, if you follow that system. 3 tablespoons (just shy of a quarter cup) equals about one large egg's worth of white and contains 25 calories, but an impressive 5 grams of protein.

(Pre-Baked Egg Bake)

This recipe is simple enough to make on a week morning, but could be tripled to make as a brunch item for your entire family. I  was really pleased with how it turned out -- very flavorful, while also light. It is a great post-run breakfast! Instead of shredded cheese, which is what I usually put in egg bakes, I used cottage cheese for extra protein (total, this individual bake contains a total of roughly 25 grams of protein!) and lower fat.

Oh, and chef's note: The crustier the bread, the better!

EASY EGG (WHITE) BAKE FOR 1

What you'll need . . . 

• 1/2 cup AllWhites 
• 1/4 cup cottage cheese
• 1/2 white onion, diced
• Handful baby kale or spinach, chopped
• Pinch salt and pepper
• Torn pieces of crusty bread
• Sprinkle Parmesan cheese

Method . . . 

1. Preheat your oven to 375 degrees F. Lightly grease a small baking dish (I used a Fiestaware bowl -- they're oven-safe!) and set aside.
2. In a small fry pan, saute the onions and kale until softened over medium-low heat.
3. Then combine all ingredients in a bowl and pour into your baking dish. Sprinkle with the Parmesan cheese.
4. Bake for 22-25 minutes, until eggs are set the whole way through.
5. Let cool for a couple minutes, then enjoy immediately.

How do you fuel the way to a healthier you? Have you tried AllWhites? You can check them out on Twitter and Facebook. To enter to win a $100 Visa gift card, leave a comment with your answer below!


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