Egg White Veggie Muffins

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Egg White Veggie Muffins
NUTRITIONALS PER SERVING: 118 Calories; 3g Fat; 7g Carbs; 2g Fiber; 3g Sugar; 16g Protein
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Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350°F. Coat 4 cups of a muffin pan with olive oil spray.
  2. In a bowl, whisk to combine egg whites and black pepper.
  3. 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.
  4. Bake for 20 minutes, or until eggs are set. Serve warm.
Recipe Notes

Makes 4 muffins. These can be refrigerated for up to three days, allowing you to prepare your breakfasts in advance.

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