Egg White Veggie Muffins
- Minutes to Cook:
- Number of Servings: 6
Ingredients
210g liquid egg whites (about 1 cup)100g broccoli (about 1 cup frozen), thawed & chopped30g onions, finely chopped (about 1/4 cup)12 sugar snap pea pods, cut in half (about 1/2 cup)42g mozzarella cheese (about 6 Tbsp)
1. Preheat oven to 425*. Make sure it is fully preheated this is what gives them the yummy crispy outside!
2. Spray a non-stick muffin pan with cooking spray to ensure they do not stick.
3. Evenly distribute all veggies into muffin cups.
4. Pour 35g of egg whites over each cup of veggies. Each on should be about 3/4 full.
5. Top each one with 7g of shredded mozzarella cheese.
6. Cook for 30 min or until they are browned, crispy, & the eggs are set.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user 3JS_MOM.
2. Spray a non-stick muffin pan with cooking spray to ensure they do not stick.
3. Evenly distribute all veggies into muffin cups.
4. Pour 35g of egg whites over each cup of veggies. Each on should be about 3/4 full.
5. Top each one with 7g of shredded mozzarella cheese.
6. Cook for 30 min or until they are browned, crispy, & the eggs are set.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user 3JS_MOM.
Nutritional Info Amount Per Serving
- Calories: 46.4
- Total Fat: 1.2 g
- Cholesterol: 4.1 mg
- Sodium: 92.7 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 0.6 g
- Protein: 6.2 g
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