Broccoli and Red Onion Egg White Muffins with Cheddar and Mozerella
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
Submitted by: ACG2381
Number of Servings: 12
Ingredients
-
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)
Directions
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
Meanwhile
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.
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
Meanwhile
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.
