Kale and Feta Egg Muffins (modified from Ninja Kitchen Recipes)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 39.4
- Total Fat: 0.9 g
- Cholesterol: 2.2 mg
- Sodium: 145.4 mg
- Total Carbs: 2.5 g
- Dietary Fiber: 0.4 g
- Protein: 5.6 g
View full nutritional breakdown of Kale and Feta Egg Muffins (modified from Ninja Kitchen Recipes) calories by ingredient
Number of Servings: 12
Ingredients
-
16 oz Organic Egg Whites
1 Red Bell Pepper-1 1/2 inch chuncks
1/4 C chopped scallions
1/3 cup reduced fat Feta
1/8 tsp black pepeer
1/8 tsp salt
2 C frozen Kale, thawed/squeezed dry
Olive Oil misto spray
Directions
Preheat oven to 350/spray 12 Cup muffin tin with Olive Oil spray
Place egg whites, pepper, scallions, feta, salt and pepper into blender
Pulse until red pepper is chopped about 2-3 times
Evenly divide kale across 12 muffin tins
Evenly distribute egg white mixture
Place in oven for 20 minutes
Egg whites will puff up and have no jiggle in the center when done.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user DRICHARDS1589.
Place egg whites, pepper, scallions, feta, salt and pepper into blender
Pulse until red pepper is chopped about 2-3 times
Evenly divide kale across 12 muffin tins
Evenly distribute egg white mixture
Place in oven for 20 minutes
Egg whites will puff up and have no jiggle in the center when done.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user DRICHARDS1589.