Friday, January 20, 2017

Egg White Breakfast Muffins

This is becoming my favorite breakfast.  I package them in sets of 4 in containers to take to work.  These would also work to freeze for later.

Nutrition info is at the bottom of the page.

Ingredients:
Liquid egg whites (3 tbsp per cup) 
Cherry tomatoes (1 per cup)
Spinach (a few leaves per cup)
Reduced fat feta cheese (1 tbsp per cup)

Instructions:
1. Preheat oven to 350F.
2. Spray a muffin tin with non stick cooking spray.
3. In each cup, place spinach leaves and tomato.
4. Place 3 tbsp liquid egg white in each cup (about 3/4 full).
5. Place 1 tbsp feta in each cup.
6. Bake 20-30 minutes.

Close up view
Plated
Nutrition Information:
Calories: 55
Fat: 1.1 g
Carbs: 2.3 g
Protein: 8.6 g

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