Breakfast

Jenha's Egg White and Veggie Muffins is for Breakfast.

Jenha's Egg White and Veggie Muffins takes 15 minutes to prepare.

Jenha's Egg White and Veggie Muffins takes 30 minutes to cook.

Jenha's Egg White and Veggie Muffins makes 4 servings.

The ingredients for Jenha's Egg White and Veggie Muffins are:

1 carton (500 ml) Naturegg Egg Whites
4 large eggs
2 cups baby spinach, chopped
1 cup zucchini, shredded
1 medium carrot, shredded
1/2 cup red bell pepper, diced
1/2 cup tomatoes, diced
2 tbsp onion, minced
1 tsp VE Lemon Pepper
1 tsp VE Bacon Onion Cheeseball Seasoning
EVOO

Here is how you make Jenha's Egg White and Veggie Muffins:

1. Preheat oven to 375*. Coat muffin tin with a small amount of extra-virgin olive oil (spray).2. In a bowl mix shredded and diced vegetables and stir until well combined. Fill each muffin tin 2/3 full with vegetable mixture.3. In a medium sized bowl, whisk eggs and egg whites together with seasonings. Divide egg mixture evenly between muffin tins.4. Bake 30 minutes or until tops are lightly browned.Serving Size: Makes 4 servings (3 "muffins" per serving)Number of Servings: 4Recipe submitted by SparkPeople user JENIQUOIS.

The nutritional information for Jenha's Egg White and Veggie Muffins is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 119.8

• Total Fat: 5.1 g
• Cholesterol: 185.0 mg
• Sodium: 184.7 mg
• Total Carbs: 4.4 g
• Dietary Fiber: 1.5 g
• Protein: 14.1 g

The dietary needs meet for Jenha's Egg White and Veggie Muffins is Low Carb