Healthy Egg White Breakfast Muffins

1. 1

   Preheat oven to 350u00b0F.

2. 2

   Spray a 12-cavity muffin tin generously with nonstick cooking spray.

3. 3

   Finely chop the scallion and set aside. Finely dice the vegetables and place in a large skillet.

4. 4

   Set the skillet over medium high heat, and pour in the water. Cook the vegetables, stirring frequently, until the water is completely evaporated and the vegetables are softened. Transfer to a large mixing bowl.

5. 5

   Pour the liquid egg whites into the mixing bowl. Add the scallion, salt and black pepper. Fold with a rubber spatula to distribute the vegetables.

6. 6

   Divide the mixture equally between the 12 cavities of the muffin pan.

7. 7

   Bake the egg muffins for 20-25 minutes on the middle rack of oven, until they are golden brown on top and a toothpick inserted in the center comes out clean.

8. 8

   Check to see that muffins are done. Remove from oven or add time as needed.

9. 9

   Allow the muffins to cool for 5 minutes in the pan. To remove, run a sharp knife around the edge of each muffin and lift up at an angle.

10. 10

    Plate and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.