Egg Patties

By: Desireé Johnson

(Great for breakfast sandwiches)

3 egg whites

1 egg yolk

¼ c. skim milk

⅛ c. cheddar cheese, grated

Directions:

In a bowl mix all ingredients together well. 

Note:
To cook these egg patties as patties is a bit tricky. Here is how I did it (see photos below for a visual). Get 6 mason jar lid rings. Place “upside-down” in frying pan and spray both pan and lid rings well with non-stick cooking spray. Flip the rings “right-side-up.” Heat the pan and rings up on medium high. When pan and rings are nice and hot, turn temp down to medium and slowly pour just a small amount of egg mixture into each ring. Pour just enough and slowly enough that the egg starts to cook when it touches the edges of the rings and pan and “seals” before it has a chance to run out. Once all rings are “sealed” pour remaining egg mixture into all lids, (fill lids about ½ full). Let eggs cook till they are bubbly and not runny at the edges. With a fork carefully take rings off the eggs. Then flip egg patties and finish cooking.

Servings:

Makes 6 patties.

Nutrition:

Approximately 30 calories per patty!

Get 6 mason jar lid rings. Place “upside-down” in frying pan and spray both
pan and lid rings well with non-stick cooking spray.

Flip the rings “right-side-up.”

...slowly pour just a small amount of egg mixture into each ring.
Pour just enough and slowly enough that the egg starts to cook when it touches
the edges of the rings and pan and “seals” before it has a chance to run out.
Once all rings are “sealed” pour remaining egg mixture into all lids,
(fill lids about ½ full).

Let eggs cook till they are bubbly and not runny at the edges.
With a fork carefully take rings off the eggs.

Then flip egg patties and finish cooking.