Vegetarian

Fire-Roasted Red Pepper and Spinach Egg Muffins takes 5 minutes to prepare.

Fire-Roasted Red Pepper and Spinach Egg Muffins takes 20 minutes to cook.

Fire-Roasted Red Pepper and Spinach Egg Muffins makes 8 servings.

The ingredients for Fire-Roasted Red Pepper and Spinach Egg Muffins are:

9 egg whites
4.5 T lowfat cottage cheese
1.5 tsp chili powder
garlic powder
1/8 tsp cumin
3/4 c chopped red pepper
1-1.5 c chopped spinach
3 T fresh salsa of choice

Here is how you make Fire-Roasted Red Pepper and Spinach Egg Muffins:

Preheat oven to 350 degrees. Put egg whites into a bowl. Add cottage cheese, seasonings, and salsa to the egg whites, stir, and set aside. Spray a small pan with olive oil cooking spray and cook red pepper till soft, allowing the edges to get somewhat brown, then remove from heat. Coat muffin pan with cooking spray. Pour even amounts of egg mix into each cup. Distribute spinach and red peppers between cups, stirring each cup gently, so that veggies are well coated (or simply stir them into the egg mixture before pouring into muffin pan). Bake for approximately 20 minutes or until eggs are firm to the touch.Serving Size: Makes 8 egg muffinsNumber of Servings: 8Recipe submitted by SparkPeople user DEDRACD.

The nutritional information for Fire-Roasted Red Pepper and Spinach Egg Muffins is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 35.1

• Total Fat: 0.5 g
• Cholesterol: 0.8 mg
• Sodium: 116.6 mg
• Total Carbs: 2.3 g
• Dietary Fiber: 0.7 g
• Protein: 7.0 g