Egg White Veggie Muffins


Hosting a brunch? Looking for something easy peasy yet healthy, aesthetically pleasing & tasty to make? I bring you egg white veggie muffins! It’s almost impossible to mess these up, so don’t overthink the instructions & feel free to play around with the ingredients.

What You Need:

-A cupcake/muffin pan

-Egg whites

-Your favorite veggies (chopped); I used spinach & tomatoes

-Olive or coconut oil (I prefer the spray)

-Pink Himalayan Sea Salt (optional)

What To Do:

– Preheat oven to 350 degrees

– Coat pan with oil

– Fill holes with chopped veggies

– Pour egg whites into each hole, leaving a little room at the top

– Add a little sea salt if you’d like

– Put in oven for 20-25 mins, until the egg whites set/appear firm (wiggle pan to test)

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