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.

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)

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
Nutrition Information:
Calories: 55
Fat: 1.1 g
Carbs: 2.3 g
Protein: 8.6 g

No comments:

Post a Comment