Veggie Egg White Muffins
Servings: 12 mini muffins
Equipment
- 12-cup mini muffin tin
Ingredients
- 1 carrot
- 1 yellow squash
- 1/3 cup spinach
- 1/2 cup egg whites
Instructions
- Preheat oven to 350° and spray mini muffin tin with oil of choice.
- Dice or finely grate yellow squash and carrot, and chop spinach.
- Heat small pan and sauté yellow squash and carrot until just cooked.*
- Fill each muffin tin about 1/3 full of cooked veggie mixture.
- Pour in egg whites until tin is near full (see picture).
- Top each with a little spinach and mix contents with a fork.
- Place in oven to cook for 10-12 minutes.
- Remove from oven, let cool and enjoy!
Notes
*You can skip this step if you would like the veggies to be less soft in the muffins