Ohhhh boy these were scrumptious!
Super easy to make an you can really put anything you want in them!
This recipe makes 4 egg white muffins - add 1 egg and 2 more eggs whites for every additional 2 you want to make (think ratio 3:1 egg white to whole egg). I only used 2 whole eggs and 6 egg whites in this, simply because the first time I made this without egg yolks I don't think it held together as well. Anyways, still just as yummy and it only ramps up the calories a tiny SMIDGE!
Ingredients:
-2 whole eggs
-6 egg whites (or about 1 cup egg whites if you are using from-the-box, which I did!)
-salt & pepper, just a dash
-I used cayenne (optional)
-1 small firm tomato
-1/4 chopped onion
-1/4 chopped bell pepper
-1/2 diced jalepeno (optional) I lika-de-SPICY!!
-2 sliced low sodium low fat ham
Lightly spray muffin dish, heat oven to 400 degrees.
Sauté your diced ingredients: pepper, onion, jalepeno.
Slice tomato into about 1/4 inch thick slices.
Mix the two eggs and egg whites together in separate bowl- add your salt, pepper, and other seasonings to taste!
Dice your ham up and place on bottom of the four sprayed muffin tins (or however many you are making).
Top with egg mixture. Throw your sautéed veggies into each egg white muffin mixture, and layer each with one tomato slice!
Bake for 20 minutes! Top with 1 tsp fat free cheese, spicy salsa, or whatever else your little heart desires!!
For Avocado toast:
- mash 1 avocado with dash pepper, garlic, and red pepper flakes (optional).
-spread on top and enjoy!!
Nutritional info for egg muffins (serving size = 2 muffins)
306 calories, 44g protein, 6g carbs
Nutritional info for avocado toast:
120 calories, 16g carbs, 3g protein
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