Egg White/Spinach Breakfast Muffins

These Egg White/Spinach Breakfast Muffins are a perfect addition to your 6-week, 20-pound challenge. Packed with protein and nutritious veggies, they make for a satisfying and low-calorie breakfast option. Prep them ahead for a quick and healthy start to your day

Ingredients:

• 12 egg whites
• 1 cup fresh spinach, chopped
• 1/2 cup diced bell peppers
• 1/2 cup diced onions
• 1/2 cup diced tomatoes
• 1/2 cup reduced-fat shredded cheddar cheese
• Salt and pepper to taste
• Cooking spray

Instructions:

Warm up the oven to 350F 175C and spray cooking spray into a muffin tin

Whisk the egg whites, chopped spinach, diced bell peppers, diced onions, and diced tomatoes together in a bowl

If you want, you can add salt and pepper to taste

Fill up each muffin tin cup about three quarters of the way to the top with the egg white mixture

On top of each muffin cup, put a tablespoon of low-fat shredded cheddar cheese

After the oven is hot, bake the muffins for 20 to 25 minutes, or until the tops are set and golden

Take the muffins out of the oven and let them cool for a few minutes

Then, carefully take them out of the tin

You can serve these tasty egg white and spinach breakfast muffins warm, or you can put them in the fridge for a quick and healthy breakfast any time of the week