Spinach, Mushroom & Swiss Egg White Stackers

Spinach, Mushroom & Swiss Egg White Stackers

These are great for breakfast or lunch.  Be sure to preheat the skillet and spray the egg molds well.  I even made a video to help you learn how to make them!!!

The Spinach Mushroom & Swiss Egg Stacker

Here's a link to the video if it doesn't come up:  https://youtu.be/3G6EJImQaxU

Spinach Mushroom and Swiss Egg White Stackers

Spinach Mushroom & Swiss Egg White Stackers
Yields 1
It's a healthy bread-free sandwich! Each layer is packed with flavor. You can share it, or eat the whole thing...it's good for you!
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For the outside layers
  1. 1/2 cup egg whites, divided
  2. 2 teaspoons grated Parmesan, divided
For the middle layers
  1. 1/2 cup egg whites, divided
  2. 1 tablespoon grated parmesan
  3. 1/2 cup chopped fresh spinach, divided
  4. 1/2 cup chopped fresh mushrooms, divided
  5. 1 slice low-fat Swiss cheese, divided into 4 squares
  6. 1 teaspoon dried green onion, or 1 tablespoon fresh chopped
For the rest
  1. Non-Stick vegetable spray (I like the butter flavor)
  2. 2 ring molds
  3. 1 medium skillet
  4. 1 plate
Instructions
  1. Preheat skillet. Place the ring molds in the skillet. Spray the insides of the molds with non-stick spray.
For the outer layers
  1. Slowly pour around 2 tablespoons of egg white into each mold. Sprinkle a teaspoon of grated Parmesan cheese into each mold, then top with the remaining liquid egg (2 tablespoons each). Allow the eggs to set, then carefully remove the molds. Flip the eggs and cook on the second side until lightly browned and set. Place on a plate and set aside.
For the middle layers
  1. Place the circle molds back into the pan, and spray with non-stick spray.
  2. Carefully pour 2 tablespoons of liquid egg into each mold. Top each with 1/2 tablespoon grated Parmesan, 1/4 cup chopped spinach, 1/4 cup chopped mushrooms, 1/2 teaspoon dried green onion. Pour the remaining liquid egg evenly over the two molds.
  3. Allow the egg to cook until set, then remove the molds and flip the eggs to continue cooking on the second side.
  4. When the eggs are nearly cooked through top each circle with a square of Swiss cheese. Let the egg cook for another minute to slightly melt the cheese.
To assemble
  1. Place one of the outside egg circles on a plate. Top with a square of Swiss cheese. Stack the two middle egg circles on the cheese, then top with the last outside egg circle.
  2. Cut the Stacker in half to serve.
Notes
  1. I prefer to use liquid egg for this recipe. It is blended perfectly and the right consistency to pour. If you are using fresh egg whites, allow them to come to room temperature before using.
  2. You can use any of your favorite vegetables for these Stackers.
  3. You can also use whole, liquid or beaten egg instead of the egg whites. I like using the whites because they are a little lighter.
Everyday Gluten-free http://www.chicagonow.com/
Cut Stacker

Stacker Half

 

What would you put in your Egg White Stacker?  Leave a comment with your favorites below!

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