Veggie Egg Muffin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 egg whites1/3 cup Lactaid or Fat Free milk1/2 chopped medium onion1/2 green bell pepper1/2 yellow bell pepper1 cup spinach4 chopped medium mushroomssalt pepper1 cup shredded cheddar cheese1 tbsp olive oilpam1 piece of whole wheat bread or English muffin
Preheat the oven to 350. In a pan, saute the onion and bell peppers for about 3 minutes. Add the spinach and mushrooms for another 5. Add pepper and salt for taste. Let cool for a few minutes during the next part.
In a medium to large size bowl, mix the egg whites and lactaid or milk. Once the vegetables have cooled a bit add to the bowl and mix. Lastly, add the cheese.
Spray a 12 muffin tin or a 6 jumbo muffin tin with Pam or coat lightly with olive oil. Fill the tins up 3/4 of the way. Add a piece of bread on the top. Cook for 35-45 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user CZRODRIGUEZ.
In a medium to large size bowl, mix the egg whites and lactaid or milk. Once the vegetables have cooled a bit add to the bowl and mix. Lastly, add the cheese.
Spray a 12 muffin tin or a 6 jumbo muffin tin with Pam or coat lightly with olive oil. Fill the tins up 3/4 of the way. Add a piece of bread on the top. Cook for 35-45 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user CZRODRIGUEZ.
Nutritional Info Amount Per Serving
- Calories: 140.7
- Total Fat: 7.4 g
- Cholesterol: 19.8 mg
- Sodium: 232.4 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 2.0 g
- Protein: 13.5 g
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