Egg White Veggie Muffins

16142378_1264911023569169_8950991775850884391_n

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)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s