Egg White Muffins
Egg White Muffins
Egg White Muffins
- 2 cups chopped spinach
- 1/2 cup chopped peppers
- 1 small diced onion
- 1 clove garlic (pressed)
- 12 egg whites
- 1/4 cup unsweetened almond milk
- 1/2 cup shredded mozerella cheese
- 1/4 cup ricotta cheese
- salt and pepper to taste
- Preheat oven to 375 degrees F. Grease or spray a tin for 6 full size muffins. (Oil muffin tins with avocado, coconut, or other approved oil)
- In a medium frying pan, saute onions, garlic, peppers and 1 tablespoon of coconut, avocado or olive oil. Cook on medium for 5 minutes. Add spinach and remove from heat and allow to cool for 5 minutes.
- Meanwhile, in a large bowl, whisk together egg whites, eggs, milk, cheese, salt and pepper.
- Add vegetables evenly to each of the muffins tins.
- Pour egg mixture evenly on top.
- Bake for 20-25 minutes or until puffed up and golden brown. Leave in muffin tin for about 5 minutes before removing and serving
