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Egg White & Veggie Muffins

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Egg White & Veggie Muffins

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Course: Breakfast
Cuisine: American
Keyword: egg whites, muffins, Mushrooms, vegetarian, Veggies
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 262kcal


  • 1/2 medium bell pepper, green
  • 1/2 cup, pieces or slices mushrooms, white
  • 8 large egg white
  • 3 large egg
  • 1/4 cup yogurt, plain, low-fat
  • 2 ounce cheddar cheese
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground

Serve With

  • 4 slice bread, whole wheat
  • 1 cup pineapple


  • Preheat oven to 350 degrees. Spray a large muffin tin with cooking spray.
  • Dice pepper & mushrooms. Set aside. Shred cheese.
  • In a medium sized bowl, whisk together eggs and yogurt.  Add peppers and mushrooms, shredded cheese, salt and pepper to your egg mixture.
  • Pour mixture into muffin pan, filling each well about 1/3 full. Bake for 20-30 minutes.
  • Allow to cool before removing. Toast bread and serve with chunks of pineapple and wheat toast.
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Calories: 262kcal | Carbohydrates: 23g | Protein: 21g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 155mg | Sodium: 487mg | Fiber: 3g | Sugar: 8g

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