EGG MUFFINS – PROTEIN & FAT

  • To prep

    5 min

  • To cook

    10 min

  • Level

    Easy

  • Servings

    1

Ingredients

  • Egg whites
  • Diced vegetables: 
Bell Peppers, Spinach, Tomatoes, Mushrooms, Etc.
  • Avocado
  • Seasonings of your choice 
Mrs. Dash, Spike, Spices, Etc.
  • Salt to taste

Method

    1. Preheat oven to 350 Fahrenheit. 400 for 20 minutes works too.
    2. Spray non-stick spray in a muffin pan. Add seasoning, avocado and vegetables into muffin cups. Set aside.
    3. In a separate bowl, combine your portion of egg whites.
    4. Pour the egg mixture into the muffin cup. (Depending on your portion and how many vegetables you add, it may fill up more than one muffin cup.)
    5. Repeat until all the muffin tins are filled.
    6. Bake for 10-15 minutes, or until a toothpick comes out clean.
    7. Cool on a rack and store in the refrigerator for up to a week.

    Yield

    • Adjust protein, vegetable & fat ratios to match your serving size.
    Can remove fat by using all egg whites instead of egg whites & yolk