Egg White Veggie Muffins
NUTRITIONALS PER SERVING: 118 Calories; 3g Fat; 7g Carbs; 2g Fiber; 3g Sugar; 16g Protein
- 6 large egg whites
- 1/4 tsp black pepper
- 1/3 cup thinly sliced button mushrooms
- 1/3 cup chopped broccoli
- 1/4 cup diced red bell pepper
- 2 tbsp shredded cheddar cheese
- 4 halves sun-dried tomatoes
- Olive Oil Spray
- Preheat oven to 350°F. Coat 4 cups of a muffin pan with olive oil spray.
- In a bowl, whisk to combine egg whites and black pepper.
- Divide mushrooms, broccoli, and bell pepper evenly between the 4 prepared muffin cups. Pour egg white mixture over vegetables, then top each with an equal amount of cheese and 1 sun-dried tomato half.
- Bake for 20 minutes, or until eggs are set. Serve warm.
Makes 4 muffins. These can be refrigerated for up to three days, allowing you to prepare your breakfasts in advance.