Jenha's Egg White & Veggie Muffins
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 119.8
- Total Fat: 5.1 g
- Cholesterol: 185.0 mg
- Sodium: 184.7 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 1.5 g
- Protein: 14.1 g
View full nutritional breakdown of Jenha's Egg White & Veggie Muffins calories by ingredient
Introduction
Cleaning eating recipe. Cook once - have a quick, healthy breakfast at hand all week. Cleaning eating recipe. Cook once - have a quick, healthy breakfast at hand all week.Number of Servings: 4
Ingredients
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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
Tips
Add cottage cheese or shredded cheese to add some creaminess and boost the protein even further. Nutritional information calculated without cheese.
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.
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.