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You are here: Home / Recipes / Egg White Veggie Muffins

Egg White Veggie Muffins

September 16, 2013 By Toni Church

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Veggie Egg White Muffins

 

 

I LOVE this recipe!!!  This is a go to breakfast, sometimes lunch and sometimes dinner for me.  It is easy and quick, plus it is comprised of completely whole, real foods.  Plus, plus, plus, it freezes well!!!  I make twelve and freeze ten, successfully.  This is the best prep ahead breakfast for the week, or if you are ambitious, the month.

 

Egg White Veggie Muffins

by Toni Church

Prep Time: 15 minutes

Cook Time: 40 minutes

6053661

 

Ingredients (serves 12)

  • 1 container of egg whites
  • 1 small green pepper, chopped
  • 1/2 red onion, chopped
  • 1 bag (16 oz) Kale, defrosted and squeezed of all water (may sub spinach)
  • “optional” 1/2 cup Low Fat shredded cheese of choice
  • “optional” 1 tsp hot sauce of choice

Instructions

Preheat Oven to 350 degrees. Spray 12-cup muffin tin with olive oil spray or oil of choice. Mix all ingredients together in a bowl. Spoon mixed ingredients into a 12 cup muffin baking dish. Bake for 40 minutes.

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Great recipe and easy!!

Here are pics of the steps:

Egg White Veggie Muffin

 

 

I hope you like it!!!! Enjoy!!!

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Filed Under: Recipes Tagged With: Egg Whites

About Toni Church

My name is Toni and I am a mother, wife, runner, blogger and RN originally from Long Island. I now reside in Tampa Bay. I blog about running, health, fitness and my life. Follow my journey as I run, love and live my life to the fullest.

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Hi! I’m Toni

My name is Toni and I am a mother, wife, runner, blogger and RN originally from Long Island. I now reside in Tampa Bay. I blog about running, health, fitness and my life.

Follow me as I run, love and live my life to the fullest!
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