Parmesan Egg Puffs

I used to always have a peanut butter and jelly sandwich for breakfast.  I wasn't a fan of most breakfast foods.  Now I can't get enough!! Breakfast might even be my favorite meal now!! Today I tried a new recipe, Parmesan Egg Puffs, and the whole family enjoyed them.  Mine aren't as pretty as the ones I saw a picture of but they still tasted good!! ;)  I had mine on toast with a little dijon mustard.

Parmesan Egg Puffs

4 eggs

1. 2/3 cups of Parmesan cheese, shredded (or grated)
2. pinch of salt

   Instructions

1. Preheat oven to 450. Line rimmed baking sheet with parchment paper.
2. Gently separate eggs. Add all egg whites into mixing bowl. Keep yolks separate from each other (just leave them in their separate half shells).
3. Add pinch of salt to egg whites and beat until stiff peaks form. A mixer works great for this step, but a hand mixer works just as well. Start slow and increase the speed gradually or you'll get splattered with egg whites. ;-)
4. Using a spatula, gently fold Parmesan cheese into the egg whites. Fold. Don't stir. Be gentle or your eggs will go flat and you'll be sad.
5. Create four equally-sized egg white puffs on the parchment-lined baking sheet. Using the tip of the spatula or a small spoon, create a small indent in the top of each puff.
6. Bake puffs for 4 minutes.
7. Remove puffs from oven and add yolk to center of each. Return to oven and bake 3 - 4 additional minutes, until egg yolks are set to desired consistency.
8. Enjoy!

21 Day Fix Counts:

1. 1/2 red
2. 1/2 blue
3. *Recipe from www.fromforkstofitness.com*