Egg-White Veggie Muffins

These call for a SUPER easy recipe.

They are protein packed, low in calories AND fat!

Eat them right after they’re done baking and save the rest for leftovers!

YOU WILL NEED:

1 carton of egg whites

2 cups raw spinach

1 ½ shredded carrots

2 zucchini’s

½ yellow onion

1 ½ tbs extra virgin oil

Salt & Pepper to taste

8 mini turkey sausages

(optional: ¼ cup low-fat cheddar cheese)

DIRECTIONS:

Preheat oven to 350

Grease muffin tins with nonstick spray (I love Pam’s olive oil spray)

Chop all of the veggies

Chop all of the sausages

Starting with the veggies EXCEPT the spinach, sauté  in a pan for 5-7 minutes with olive oil, salt, and pepper.

Use as much or little seasoning as you’d like

(NOTE: if using turkey sausage, remember they are usually well-seasoned already, so you won’t need to use as much salt)

Add spinach and sausages to the mix, sauté another 2-3 minutes

Spoon the veggie mix into muffin tins, filling each about halfway full.

Add eggwhites to each veggie cup until about ¾ full, you’ll want to leave room for them to rise!

Use a fork to gently even out the egg whites and veggies in the tins, making sure that all the veggies are touched by the egg whites.

Cook for about 20-25 minutes, until they rise.

Like brownies or cakes, use a toothpick to insert in the middle of the muffins.

If the toothpick comes out clean, they’re cooked!

FOR THE OPTIONAL CHEESE:

Add a pinch to the top of each muffin before baking. It will melt and give the muffins a pretty color upon baking!

In joy, enjoy!

-JVee