Muffin Beaters

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 18
Amount Per Serving
Calories: 29.2

Total Fat: 0.0 g
Cholesterol: 0.6 mg
Sodium: 102.6 mg
Total Carbs: 1.0 g
Dietary Fiber: 0.1 g
Protein: 5.5 g

View full nutritional breakdown of Muffin Beaters calories by ingredient

Introduction

I was looking for a grab and go snack that is healthy. And one of my SP friends (CBOCEAN) mentioned that she makes egg white muffins with veggies and freezes them. So this is a variation of her recipe.

This recipe makes appx 18 muffins depending on how many veggies you add. Great to serve a larger crowd or freeze and reheat during the week for those mornings when you are in a hurry. I was looking for a grab and go snack that is healthy. And one of my SP friends (CBOCEAN) mentioned that she makes egg white muffins with veggies and freezes them. So this is a variation of her recipe.

This recipe makes appx 18 muffins depending on how many veggies you add. Great to serve a larger crowd or freeze and reheat during the week for those mornings when you are in a hurry.

Minutes to Prepare: 20

Minutes to Cook: 30

Number of Servings: 18

Ingredients

Egg Beaters

Yellow Onion

Green Pepper

Mushroom

Spinach

Salt (to taste)

*Reduced fat shredded cheese (not calculated)

Directions

Preheat oven to 350 degrees. Chop up onions and spinach and saute. Chop up the green pepper and mushroom and add to a large mixing bowl. Add the onions, spinach, and 32 oz carton of Egg beaters.
Stir all the ingredients and add salt to taste. Grease muffin pan (canola spray). Use a 1/4 cup to measure for each muffin.

Put in oven for appx. 30 minutes. Remove from oven and enjoy! Or freeze them up for a quick tastey breakfast through the week.

Number of Servings: 18

Recipe submitted by SparkPeople user KATYGALSAAL.