My famous Egg-white Vegetable Muffins

A quick and healthy breakfast or snack for when you’re rushing to get from A to B! All you need is a non-stick muffin pan, frozen vegetables, spices, and 100% liquid egg whites. First set your oven to 350F then fill half of each section with frozen vegetables. Add spices of your choice (I sprinkled garlic powder and pepper), stir with a fork, then top by pouring 100% liquid egg whites 1/4 inch away from the top. Place in the oven for 50-60 minutes or until edges turn brown and center becomes firm. Remove from the oven a let cool before removing each muffin from the pan. Store in an air-tight container in the refrigerator up to 1 week (if they last that long :-P). The next time you’re looking for a quick and healthy snack, grab an egg-white veggie muffin. They taste good hot or cold!

Egg White Veggie Muffins
Egg White Veggie Muffins

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