Homemade Egg white Muffin (Pre Surgical Diet)

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 986.8
  • Total Fat: 26.1 g
  • Cholesterol: 60.0 mg
  • Sodium: 3,638.5 mg
  • Total Carbs: 51.8 g
  • Dietary Fiber: 9.3 g
  • Protein: 140.3 g

View full nutritional breakdown of Homemade Egg white Muffin (Pre Surgical Diet) calories by ingredient


Introduction

This is an egg white muffin recipe that I came up with. It is high protein, low carb, low fat, and deliciously filling. I made this recipe because I just started a 2 week presurgical diet. It has lots of flavor and of course you can sub out any spices you want. Each batch makes 24 muffins. Enjoy This is an egg white muffin recipe that I came up with. It is high protein, low carb, low fat, and deliciously filling. I made this recipe because I just started a 2 week presurgical diet. It has lots of flavor and of course you can sub out any spices you want. Each batch makes 24 muffins. Enjoy
Number of Servings: 1

Ingredients

    60 tbsp Egg Whites - Great Value 100% Liquid
    0.5 cup, chopped Onions, raw
    1 cup, chopped Green Peppers (bell peppers)
    0.5 cup Anaheim Chili Pepper (by INUNISON)
    0.5 pepper Jalapeno Peppers
    6 oz Athenos Reduced Fat Feta Cheese
    1 tsp Cayenne Pepper (Ground)
    1.33 serving mushroom, portabella cap - 1 cap-3 oz serv
    0.33 tbsp Extra Virgin Olive Oil
    1 serving Baby Bella Mushrooms (3 oz)

Tips

When calculating serving, type 0.416 into the servings section which will give you the nutritional in for for 1 muffin.


Directions

Pre heat your oven to 350 degrees F.Using one tsp olive oil, lightly coat the interiors of all the muffin tins. Next, add 4 1/4 cup egg whites to each muffin tin. Finely chop your peppers, onions, and mushrooms . Add the onion and peppers to one bowl and mushroom to another. Place chopped mushrooms on a small stove top pan and saute until most of the water boils out. Do not add any oil to skillet. Once cooked, place the mushrooms back into the bowl, and then saute the peppers and onions, being sure to add any spices at this time. Cook until steam reduces, then place into bowl with chopped mushrooms. Now add one package reduced fat feta (I used Athenos) and mix thoroughly. With the remaining mushrooms in the package, usually half, place a sliced mushroom cap on top of each muffin. Place into the oven and bake for 25-30 minutes. Let cool and enjoy!

Serving Size: Makes 24 muffins