Veggie Egg White Cups

  • U Serves 4 People
  • P Prep: 00:10
  • P Cook: 00:25
Veggie Egg White Cups

Nutritional Facts

per 1 serving size (Recipe makes 4 servings)


Amount Per Serving


Calories 134

Calories from Fat 4


% Daily Values*


Total Fat 0.39

0.60%


Saturated Fat 0.10

0.50%


Polyunsaturated Fat 0.23


Monounsaturated Fat 0.01


Cholesterol 0.00

0.00%


Sodium 308.25

12.84%


Potassium 691.38


Total Carbohydrate 6.01

2.00%


Dietary Fiber 2.71

10.84%


Sugars 3.03


Protein 23.99


Vitamin A 22.00%

Vitamin C 12.25%


Calcium 2.63%

Iron 14.00%


* Nutritional Values are estimated and may vary

³ Description

Quick - Easy - Healthy & High Protein Breakfast!

² Ingredients

  •  3 cup Asparagus
  •  3 cup, pieces or slices Mushrooms
  •  1/2 cup Spinach
  •  1 serving (serving = 1 tsp) McCormick Crushed Red Pepper Flakes
  •  16 serving (serving = 3 tbsp) All Whites 100% Liquid Egg Whites
   

q Directions

1. Set your oven to bake at 350.
2. Saute/Steam your veggies (I prefer my asparagus steamed, mushrooms sauteed, and exclude the spinach - keep this raw)
3. Spray your muffin tin with Pam
4. Fill each tin 1/3-1/2 the way with your veggies
5. Add 1/4 cup Liquid Egg whites to each cup
6. Bake 20-25 minutes *With about 5 minutes remaining, I sprinkled some red pepper flakes on mine for some spice
7. Remove each cup immediately and set on a plate to cool

These are best served fresh! You can also experiment with other veggies, cheeses, spices, etc!

Recipe Provided by @kiracrush

U More Recipes By @kiracrush:

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