Snack

Milk-Free, Vegetarian Egg White Casserole Muffins is for Breakfast, Snack.

Milk-Free, Vegetarian Egg White Casserole Muffins takes several minutes to prepare.

Milk-Free, Vegetarian Egg White Casserole Muffins takes several minutes to cook.

Milk-Free, Vegetarian Egg White Casserole Muffins makes 12 servings.

The ingredients for Milk-Free, Vegetarian Egg White Casserole Muffins are:

12 large egg whites
2/3 cup Weight Watchers Shredded Mexican Cheese
3/4 cup unsweetened almond milk
6 slices thin deli style ham (or tofurkey deli slices)
italian seasoning (or oregano), to taste
salt & pepper, to taste

Here is how you make Milk-Free, Vegetarian Egg White Casserole Muffins:

Preheat oven to 375 degrees.Line 12 count muffin pan with muffin liners. Spray with non-stick spray.Put 1/2 slice deli slice (torn into small pieces) and 1/2 TBS cheese into the bottom of each muffin cup.Mix egg whites, milk, italian seasoning, salt & pepper in a bowl.Fill each muffin cup. Place in oven and bake 30 minutes.1 WW point per muffin cup.Number of Servings: 12Number of Servings: 12Recipe submitted by SparkPeople user AFRICAPARISH.

The nutritional information for Milk-Free, Vegetarian Egg White Casserole Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 43.8

• Total Fat: 1.2 g
• Cholesterol: 0.0 mg
• Sodium: 685.3 mg
• Total Carbs: 2.3 g
• Dietary Fiber: 0.7 g
• Protein: 5.5 g