Egg Muffins
Share
Tweet
Pin
Email
Share This Recipe
Facebook
Twitter
Pinterest
Email
The PERFECT snack!
Calories
82
Servings
9
Directions
- Preheat oven to 375 degrees
- Start by chopping some veggies: red pepper, green pepper, yellow onion, mushrooms, and baby spinach! I like to chop all the veggies very small so that when I bite everything blends together and I just don’t like big chunks on these period.
- Add egg whites , minced garlic, the salt, the pepper, the parmesan cheese, and wisk everything together.
- Pour the egg/veggie mixture evenly into the muffin pan. You’ll have enough for all 8-9 muffin slots!
- Bake for about 15 minutes, or until the tops are firm to the touch or if an inserted toothpick comes out clean.
- You can store these up to 4 days.
Ingredients
- 1 32oz liquid egg whites
- Equivalent to 1 carton of eggs
10 egg whites & 2 whole eggs - 2 cups baby spinach
- 4 tbs Parmesan cheese (yum yum)
- 1 red pepper
- 1 green pepper
- 1 medium yellow onion
- 1 cup mushrooms (optional)
- 2 cloves garlic, minced
- 3-4 tbs chopped parsley
- Black pepper and a dash of salt to taste.
- Hot sauce optional for drizzling on top!
Nutrition Facts
Share This Recipe
Facebook
Twitter
Pinterest
Email
