EGG WHITE VEGGIE CUPS

(LEAN SAUSAGE OPTIONAL)

This ia such a great recipe because not only are they super delicious, They are FULL of protein and vegetables to get your day started on the right foot. I found that this was the cleanest way to make them but you could add in more protein if you wanted to. For example: lean organic chicken, lean sausage, tempeh. The fun part about this recipe is that you can really play around with the ingredients. Super easy. You litterally just sautee whatever veggies, proteins, spices, garlic in a skillet. Toss it in a bowl with egg whites, top with lite cheese and that’s it!

INGREDIENTS:

  • 1/4 cup. chopped peppers (whichever you prefer)
  • 2 bunches chopped kale or spinach
  • 1/2 cup. sliced button mushrooms
  • 1/4  of small onion chopped
  • 1-2 cloves chopped or crushed garlic
  • salt and pepper to taste
  • 10-12 oz egg whites (I used almost the whole carton)
  • low fat shredded mozerella
DIRECTIONS:
Pre-heat oven to 350 degrees
In a med/lrg skillet on med. heat  sautee onions, peppers, mushrooms, garlic and kale. add salt and pepper. I like to use organic
coconut oil spray because the mushrooms and veggies let off some wetness so I don’t feel the need to drizzle oil. Sautee about 7-10
min or until desired softness.
Transfer to a bowl and add egg whites combine well.
grease 6 muffin tin
add mixture to each and top with low fat mozerrella cheese or you can add the cheese in the mixture instead of on the top.
Bake at 350 degrees for about 20 min.