Veggie Egg Muffin
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Veggie Egg Muffin calories by ingredient
Introduction
Using lots of peppers and egg whites with a cheese indulgent. Easily warmed up days later. Using lots of peppers and egg whites with a cheese indulgent. Easily warmed up days later.Number of Servings: 6
Ingredients
-
8 egg whites
1/3 cup Lactaid or Fat Free milk
1/2 chopped medium onion
1/2 green bell pepper
1/2 yellow bell pepper
1 cup spinach
4 chopped medium mushrooms
salt
pepper
1 cup shredded cheddar cheese
1 tbsp olive oil
pam
1 piece of whole wheat bread or English muffin
Directions
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.