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| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 1 carton egg whites or 24 eggs
- 1 avocado optional topping
- baby spinach optional
- onion chopped- optional
- red pepper chopped- optional
- jalapeno chopped- optional
- ham or canadian bacon chopped- optional
- mushrooms chopped- optional
- Sriracha sauce optional topping
- shredded cheese optional
Ingredients
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Rate this recipe!
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Instructions
- -Preheat oven to 350 degrees
- -Choose ingredients you prefer to use and maybe mix it up, so you have something different every day. chop if necessary.
- -Spray pan
- -Add chopped ingredients to each cup
- -Add about 1/3 cup liquid egg whites or 2 egg whites per cup (depends on the amount of veggies and meat already in cup)
- -Bake for 30 minutes.
- -Immediately remove and let cool on a rack. Once cool, place 4 in a ziplock bag or container with no air to keep them all week in the fridge. In the morning, remove from bag and heat in microwave for 1 minute and Enjoy!! I like to top mine with avocado and hot sauce!
Nutrition Facts
Egg White Muffins
Amount Per Serving
Calories 160
Calories from Fat 63
% Daily Value*
Total Fat 7g
11%
Saturated Fat 2g
10%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 7mg
2%
Sodium 371mg
15%
Potassium 489mg
14%
Total Carbohydrates 7g
2%
Dietary Fiber 3g
12%
Sugars 3g
Protein 18g
36%
Vitamin A
16%
Vitamin C
53%
Calcium
4%
Iron
3%
* Percent Daily Values are based on a 2000 calorie diet.
