Veggie Egg White Cups

U Serves 4 People
P Prep: 00:10
P Cook: 00:25

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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