Egg White Muffins


12 egg whites


Sea salt (as needed; watch the amount)

Veggies and herbs of your choice (e.g. bell peppers, tomatoes, mushrooms, spinach, thyme, basil, garlic, etc.)


Preheat oven to 350

Spray 12 tin muffin pan with cooking spray. Line with cups and spray with cooking spray for easier cleanup

Fill each muffin tin 1/3 of the way full with veggies and herbs of your choice

Mix egg whites, salt and pepper

Fill each tin with egg mixture

Bake for 25-30 minutes

TIPS – These keep very well and make a great grab and go breakfast option on busy mornings. Also, you can lightly sauté you vegetables before putting them into the muffin tin, if desired.