Ingredients
The following ingredients have 5 Servings
- 20 Egg Whites (or 2 1/4 cups of egg whites)
- 1/2 cup Spinach (shredded)
- 1/2 cup Red Bell Pepper (diced)
- 1 tsp Garlic Powder
- 1 tsp Thyme
- Salt and Pepper to taste
Instruction
- Preheat oven to 325 F. Spray a muffin pan cavities liberally with nonstick cooking spray or place silicone liners in the cavities.
- In a large measuring cup with a spout, mixing together the eggs with the shredded spinach, bell pepper garlic powder, thyme, salt and pepper.
- Pour the mixture into each muffin cavity filling 3/4 of the way full - dividing it evenly among 10 cavities.
- Place in the oven and bake for 25 minutes or until firm.
- Remove from the oven and let the egg muffins sit in the pan for 2-3 minutes then use a small plastic spatula to carefully remove each one from the muffin cavities. Transfer to a wire rack to cool completely then store in the refrigerator up to 5 days.
