Grease a muffin tin with olive oil spray. Fill
each muffin compartment with chopped vegetables.
Sprinkle with pepper, onion powder, and garlic
powder. Fill each compartment to the top with egg
whites.
Bake at 350 for 20-25 minutes. These can be
eaten by themselves or you can put them on a
whole wheat English muffin or whole wheat mini-
bagel and create a breakfast sandwich. If
you want to jazz it up more, top with some
Tabasco or melt cheese over top. Store 2
muffins in each Ziploc bag. Stays fresh for 7
days in the fridge.
- 2 egg white muffins = 1 red, 1 green
- 2 egg white muffins - ww mini-bagel = 1 red,
1 green, 1 yellow
- 2 egg white muffins - ww english muffin = 1
red, 1 green, 2 yellows
- 2 egg white muffins - cheese = 1 red, 1
green, 1 blue
Serving
Suggestions
2 Egg White Muffins
Originally Submitted
10/21/2014
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