1 Picture
Ingredients
- 1 red bell pepper
- 2 roma tomatoes
- good handful of fresh basil leaves (cut these from my garden, LOVE the smell of freshly cut basil)
- 3-4 scallions (green onion)
- 6 whole eggs + 4 cups of egg whites
Details
Servings 24
Preparation
Step 1
1. Chop up all of your veggies! Then mix them together in a large bowl. Next, whisk your whole eggs and egg whites together in anotehr bowl.
2. Line your muffin tins with cupcake holders and spray with PAM. If you don’t have liners, you can directly spray PAM onto the tin. Then fill your cups with about a tablespoon of egg mixture.
3. Next fill the rest of the cup up with veggies! Then fill to the top with the rest of your eggs. You can pretty much fill to the brim.
Pop them into the oven at 375F for about 20-30 min or until you see that they are firm.
Simply peel the egg muffins out of your liners and serve with some salsa. Super yummy!!!!
To save time in the morning, make ahead and just refrigerate and pop in the micro for like 30 sec and you’re off!
total recipe: 1061 cals, 34g fat, 32g carbs, 144g protein.
per muffin: 44.2 cals, 1.4g fat, 1.3g carbs, 6g protein.
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