Mini Egg White Muffins
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 1/2 cup egg whites
  • 3 whole eggs
  • 2 tablespoon plain nonfat greek yogurt
  • 1 pinch of sea salt and pepper
  • vegetables and herbs of choice (i like zucchini, shredded carrots, mushrooms, spinach, scallions, and fresh garlic)
Directions
  1. Preheat oven to 350 degrees F. Spray 12-cup muffin tin with nonstick cooking spray.
  2. Fill each muffin tin 1/4-1/3 full with vegetables and herbs of choice.
  3. In medium bowl whisk together egg whites, eggs, salt, pepper and yogurt. Fill each
  4. muffin to the top with egg mixture, pouring over the vegetables already in each tin.
  5. Bake for 20-30 minutes or until risen and slightly golden on top.
  6. Let cool for a few minutes, then remove from tin.