Pretty White Garden Egg Muffins (breakfast 4)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
.125 cup Yogurt Plain Greek Yogurt, non-fat (2tbs)2 tbsp Parmesan Cheese, grated .25 tsp Dry Mustard (by POPEYETHETURTLE) 0.25 cup Green Onion (chopped) (by SARAHK1970) 9 tbsp All Whites Liquid Egg White (3 Tbsp=1 large egg’s white)
Froth the egg whites till airy. Whisk dry mustard and Parmesan into eggs and fold in yogurt and onions. Make sure to mix well. Whisk can be used to incorporate the yogurt if careful not to cause it to return to liquid state. Need the mix to be as airy and frothy as possible.
Place mixture in individual serve bake dishes pre sprayed with cooking oil. Place ceramic dish on or in a bake tin.
If using a deep dish bake at 400 degrees f. If using a more shallow ramekin reduce heat to 375f. Bake for about 15 to 20 minutes, muffin is done when toothpick inserted into the center comes up clean.
Serving Size: 1 ramekin
Place mixture in individual serve bake dishes pre sprayed with cooking oil. Place ceramic dish on or in a bake tin.
If using a deep dish bake at 400 degrees f. If using a more shallow ramekin reduce heat to 375f. Bake for about 15 to 20 minutes, muffin is done when toothpick inserted into the center comes up clean.
Serving Size: 1 ramekin
Nutritional Info Amount Per Serving
- Calories: 148.8
- Total Fat: 3.0 g
- Cholesterol: 7.9 mg
- Sodium: 442.4 mg
- Total Carbs: 3.5 g
- Dietary Fiber: 1.0 g
- Protein: 22.1 g
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