Mexican Egg Whites Cutie Pies


1 organic red bell pepper chopped
1 container of organic baby bella mushrooms sliced
1 small red organic onion chopped
1 cup of cilantro finely chopped
1 can or organic black beans drained and cleaned
1 teaspoon of cumin
red pepper flakes to taste
salt and pepper to taste, I use only Pink Himalayan Salt
1 liberal spray of Spectrum Spray Coconut Oil
egg whites or per made Polepettis/Eggology or All Whites, there is no measure on this it is just enough to cover the Mexican Mixture.

On top~I like to serve this on the side or on top of my Cutie Pies

Fresh avocado sliced or mashed or I love the single serves of “Wholly Guacamole”/fresh tomatoes or salsa or even jalapenos of you like it is little spicy

Preheat your oven to 350 degrees. In a large saute pan put on med to high heat and cover the pan with the coconut oil spray, put all ingredients in and cook until there is no more wetness in the pan, if you allow wetness when you make the cutie pies they will fall apart.

In a muffin tin, a large one not the mini ones, spray with coconut oil then spoon about a tablespoon of the mixture into the pan. Then cover up to the brim with the egg white mixture. Place in the preheated oven for about 30 minutes or until the cutie pie retracts in the pan and has a golden crust.

When the cutie pies are done let them cool on the counter and then when it cools flip the entire pan over and the cuties will fall right out.

Serve them as a breakfast with some fresh fruit or two pieces of Rudi’s Gluten Free Toast with Earth Balance Butter, or as a snack alone, or you can have them for lunch or dinner with a large salad or some roasted or sauteed green veggies.

I love mine in the am as a quick breakfast and I serve them with some sliced avocado and some Sabra medium spiced salsa.


Mexican Egg Whites