Breakfast timesaver: Egg white muffin recipe
1 carton of liquid egg whites (16 oz)
1 Tablespoon of heavy whipping cream (or any unflavored milk product)
Add a Lil salt, pepper, Rosemary & Pesto
Shredded Cheese -- typically mix two, Parmesan and Swiss, but it's your choice
Your choice of "stuffings"
- Diced tomatoes (I used diced Italian style)
- Green Peppers/Yellow Peppers
Preheat over to 350 degrees
Mix carton of Egg Whites, milk, Adobo Seasoning (replaces salt) and pepper in an easy to pour bowl (I use a large glass mixing cup)
Spray muffin tins with Pam (or Pam equivalent) cooking spray (I use butter)
Place a layer of cheese on the bottom of each muffin cup (half of total cheese mixture)
Top with veggies, meat, etc.
Pour egg white mixture to 3/4 of each muffin cup
Cover each muffin cup with remaining cheese
Place muffin pan in the oven
Bake for 30-40 minutes until cheese starts to brown
Use knife to cut off excess mixture from each cup
Place on paper towel to drain excess water (from cooking the veggies)
Serve warm! Either by themselves or wrapped in a wheat tortilla (heat in pan or grill), in a Pita Pocket or on Skinny Sandwich Thins!
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