• 1 cup egg whites
  • 3/4 cup low fat cottage cheese
  • 3/4 cup shredded Cheddar cheese (preferably sharp)
  • 1 tablespoon flour
  • 1/4 tsp garlic salt
  • 1/3 cup California walnuts, chopped
  • 1/4 cup minced red bell pepper
  • 1/4 cup thinly sliced or chopped green onions
  • 1/4 cup real bacon bits
  • Freshly ground pepper to taste


  1. Preheat oven to 180°C and place a shallow rectangular baking dish 3/4 full with hot water in preheating oven. Coat 6 small canning jars liberally with non-stick cooking spray.
  2. Purée egg whites, cottage cheese, Cheddar, flour and garlic salt in a small blender. Stir in walnuts, bell pepper, green onion and bacon bits, then spoon equal amounts into prepared jars.
  3. Place jars in water and cook for 30 minutes or until eggs are set in the center. Serve immediately or let cool and remove from jars. Eggs may be prepared several days ahead and stored in a covered container in the refrigerator.