Egg White Veggie Muffins

Egg White Veggie Muffins
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Egg White Veggie Muffins calories by ingredient


Introduction

These are so delicious, you better make a double batch! Crispy on the outside & fluffy on the inside. The cheese gets crispy on top & gives them a wonderful flavor! I could eat these for breakfast, lunch, & dinner...that is, if the kids would leave me any!!
Plus, at 46 Calories each you could eat the whole pan & still have less calories than an Egg McMuffin or any other fast food breakfast!! These are so delicious, you better make a double batch! Crispy on the outside & fluffy on the inside. The cheese gets crispy on top & gives them a wonderful flavor! I could eat these for breakfast, lunch, & dinner...that is, if the kids would leave me any!!
Plus, at 46 Calories each you could eat the whole pan & still have less calories than an Egg McMuffin or any other fast food breakfast!!
Number of Servings: 6

Ingredients

    210g liquid egg whites (about 1 cup)
    100g broccoli (about 1 cup frozen), thawed & chopped
    30g 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)

Directions

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.