Broccoli and Red Onion Egg White Muffins with Cheddar and Mozerella

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 69.7
  • Total Fat: 1.3 g
  • Cholesterol: 1.3 mg
  • Sodium: 20.0 mg
  • Total Carbs: 3.1 g
  • Dietary Fiber: 0.8 g
  • Protein: 11.1 g

View full nutritional breakdown of Broccoli and Red Onion Egg White Muffins with Cheddar and Mozerella calories by ingredient
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Number of Servings: 12


    2 Cups Egg White
    1/4 Cup Shredded Cheddar
    1/4 Cup Shredded Mozerella
    1/2 Small Onion finely chopped
    1 Package (10 oz) Microwaveable Broccoli cuts
    Pepper (just a sprinkls)


Preheat Oven to 350

Microwave 1-10oz package of frozen broccoli according to package instructions ( I use Green Giant Broccoli Cuts)

Finely chop a half a small red onion

Sautee both broccoli and onion in a pan with a couple of spritz of Olive Oil cooking Spray (any brand) for about 5 mins (until onions are lightly browned


Combine 2 Cups of Egg Whites (any brand or fresh) with 1/4 cup Cheddar (any brand) and a 1/4 cup Mozerella (both shredded) and add pepper to taste

When Onion/Broccoli mixture is ready combine with Egg White and Cheese Mixture.

Scoop into Muffin tins

Bake for 20 Mins

Serving Size: Makes 12 Standard Size Muffins

Number of Servings: 12

Recipe submitted by SparkPeople user ACG2381.

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