Egg White Veggie Muffins

This is one of the easiest and convenient breakfast foods for me during the week!  They are an excellent source of protein and only take 60 seconds to reheat in the microwave.  If you need more carbohydrates, put 2 muffins between a toasted Whole Wheat English muffin for a quick on the go meal.  I prefer mine hot on a plate with a drizzle of salt free ketchup.  

EGG WHITE VEGGIE MUFFINS

16oz Liquid egg whites (or 14 egg whites)
1 Yellow pepper chopped (apx 60z)
10 Asparagus spears sliced (apx 5oz)
20 Cherry tomatoes sliced in 3’s (apx 5oz)
2oz Sharp provolone cheese grated
Salt and Pepper to taste
Chipotle pepper to taste

Non-stick olive oil spray

-Preheat oven to 375 degrees.
-Spray muffin pan for 12 with non-stick olive oil spray.
-Beat egg whites by hand in large bowl.
-Add all prepared vegetables and cheese to egg whites and mix together.
-Fill muffin pan equally with mixture.
-Bake in 375 degree preheated oven for 35-45 minutes until slightly brown at top.
-Remove from oven and allow to cool for 10 minutes before removing from pan.
-Enjoy fresh from the oven or refrigerate and for a quick breakfast during the week.

Makes 6 Servings (2 muffins per serving) at approximately:

100 Calories
4 grams Carbohydrates
12 grams Protein
4 grams Fat

Try them with your favorite vegetables, cheese and spices in place of mine for your personal liking!  Let me know how you like this and what vegetables you prefer to add.  I’d love to hear from all of you.

Stay BodyFiiT xoxo

Ingredients needed

Ready for muffin tray

Ready to serve

BodyFiiT Egg White Veggie Muffins