68 low calorie egg white breakfast Recipes

olive oil, scallions, chopped, green pepper, seeded and chopped, tomato, chopped, garlic cloves, minced, egg whites, eggs, shredded low-fat cheddar cheese, fresh cilantro, chopped, table salt, black pepper, freshly ground, whole wheat tortillas, nonfat sour cream, salsa (medium or hot variety)

whole wheat couscous, low-fat milk, honey, vanilla, lemon , zest of, mixed chopped dried fruit (apples, apricots, raisins, dates, cherries), craisins, golden raisin, chopped roasted hazelnuts, millet, light brown sugar, cinnamon, ginger, eggs, white sugar, for sprinkling

scrambled egg white, low-fat milk, kraft cheese 2% singles, deli turkey, butter croissant, salt & pepper

brown sugar, granulated sugar, low-fat vanilla yogurt (or plain ), egg whites, lightly beaten, vegetable oil, nonfat milk, vanilla, all-purpose flour, baking soda, ground cinnamon, salt (optional), oats (quick or old fashioned), diced dried mixed fruit (or raisins or dried cranberries)

eggs, white sugar, heavy cream, low-fat milk, vanilla extract, ground cinnamon, ground nutmeg, brown sugar and butter flavored crispy corn and oat breakfast cereal (such as cap n crunch), crushed, thick slices egg bread (challah), butter

flaked whole grain cereal (such as wheaties or total), white flour, whole wheat flour, wheat germ, baking soda, salt, cinnamon, egg, brown sugar, canola oil, pure vanilla extract, low-fat ricotta cheese, cinnamon sugar , for dusting

eggs, salt, cayenne, low-carb tortillas, canola oil, red bell pepper, chopped, scallions, thinly sliced, white and green parts divided, jalape xc3 xb1o, seeded and minced, hot pepper sauce (such as tabasco xc2 xae), jarred salsa

eggs, green pepper, chopped and seeded, red pepper, chopped and seeded, green onions, whites removed, chopped, links chorizo sausages, casing removed, burrito-size flour tortillas, low-fat milk (optional)

muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.

olive oil, onion, diced (about 2 cups), garlic cloves, minced, sliced mushrooms, whole wheat baguette, crusts removed, cubed (about 5 cups), eggs, egg whites, low-fat milk, dijon mustard, broccoli, steamed, cooled and chopped (or frozen, thawed ), grated parmesan cheese, shredded part-skim mozzarella cheese, sliced sun-dried tomato, reconstituted, minced fresh thyme leave, salt, fresh ground pepper

sliced mushrooms, onion, fresh scallions, fresh dill sprigs, egg white, unsalted butter

eggs, cheddar cheese, swiss cheese, white onion, salt, pepper, olive oil, frozen spinach, ingredients, bacon, green chili

corn tortillas, low-fat mexican cheese blend, egg white, salsa, avocado

white vinegar, whole wheat english muffins, low-fat cheese, low-sodium ham, eggs, tomatoes, spritz olive oil, dried oregano, salt , to taste, pepper , to taste

white vinegar, whole wheat english muffins, low-fat cheese, low-sodium deli ham (thin slices), eggs, tomatoes, olive oil, dried oregano, salt, pepper

flour, eggs (room temp ), milk (no low fat, 2% will work), sugar, baking powder, salt, butter, mixed herbs , i used a mix of chives, parsley and tarragon, mostly parsley and chives with only 2 tsp tarrag, rosemary , to me is too strong. basil would be a nice addition as well, lemon zest, smoked salmon, diced, boursin herb cheese spread, room temperature, soft (herb garlic or garlic chive blend, anything will work), scallion, fine chopped (white and green parts ), sour cream (no low fat), pepper, salt

white bread, ham, cheese, egg, low-fat milk, maple syrup, cinnamon-sugar mixture (optional)

frozen veggie breakfast sausage links (such as morningstar farms), light stick butter, presliced mushrooms, chopped green onions (about 6 onions), chopped tomato, salt, divided, light white bread (such as nature s own light white), cubed, reduced-fat sharp cheddar cheese, shredded, egg substitute, eggs, low-fat milk, dry mustard