Once you have discovered the amazingness of the mini egg white muffin, you will never have an excuse to skip breakfast again! These puppies can be made in bulk and thrown in the fridge to be whipped out and eaten on the go when you are running late to that morning meeting. With a perfect combo of protein and vegetables, egg white muffins will definitely keep you full until lunch. Plus, they only have 50 calories per muffin, so you can eat more than one and not feel guilty!
This recipe is provided by Jennifer Leah Gottlieb.
- 2 1/2 Cups egg whites
- 3 whole eggs
- 2 Tablespoons plain nonfat Greek yogurt
- 1 Pinch of sea salt and pepper
- Vegetables and herbs of choice (I like zucchini, shredded carrots, mushrooms, spinach, scallions, and fresh garlic)
Preheat oven to 350 degrees F. Spray 12-cup muffin tin with nonstick cooking spray.
Fill each muffin tin 1/4-1/3 full with vegetables and herbs of choice.
In medium bowl whisk together egg whites, eggs, salt, pepper and yogurt. Fill each
muffin to the top with egg mixture, pouring over the vegetables already in each tin.
Bake for 20-30 minutes or until risen and slightly golden on top.
font-family:"Arial","sans-serif";color:windowtext">Let cool for a few minutes, then remove from tin.