Jenha's Egg White & Veggie Muffins

Name: Jenha''s Egg White & Veggie Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 carton (500 ml) Naturegg Egg Whites; 4 large eggs; 2 cups baby spinach chopped; 1 cup zucchini shredded; 1 medium carrot shredded; 1/2 cup red bell pepper diced; 1/2 cup tomatoes diced; 2 tbsp onion minced; 1 tsp VE Lemon Pepper; 1 tsp VE Bacon Onion Cheeseball Seasoning; EVOO

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 4

Ingredients

1 carton (500 ml) Naturegg Egg Whites4 large eggs2 cups baby spinach, chopped1 cup zucchini, shredded1 medium carrot, shredded1/2 cup red bell pepper, diced1/2 cup tomatoes, diced2 tbsp onion, minced1 tsp VE Lemon Pepper1 tsp VE Bacon Onion Cheeseball SeasoningEVOO

Directions

1. Preheat oven to 375*. Coat muffin tin with a small amount of extra-virgin olive oil (spray).
2. In a bowl mix shredded and diced vegetables and stir until well combined. Fill each muffin tin 2/3 full with vegetable mixture.
3. In a medium sized bowl, whisk eggs and egg whites together with seasonings. Divide egg mixture evenly between muffin tins.
4. Bake 30 minutes or until tops are lightly browned.

Serving Size: Makes 4 servings (3 "muffins" per serving)

Number of Servings: 4

Recipe submitted by SparkPeople user JENIQUOIS.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving