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A HEALTHY RECIPE FOR THE PROTEIN AND VEGETABLE LOVERS| EGG MUFFIN

BREAKFAST/LUNCH/DINNER

 

Today I have a very cool recipe for you! It’s been a few months since I posted a food/breakfast recipe. So its your lucky day, to see what has become my favorite breakfast on the weekends. Of course, you can eat this goodness at anytime on any day.

Maybe you have tried or seen this recipe before.  Well here is the simple mouth-watering egg white version. It’s an egg muffin, NOT to be confused with an egg Mcmuffin from McDonald’s .

 

WHAT YOU WILL NEED:

Egg whites/Eggs 

1 red bell pepper 

Portobello mushrooms 

Spinach

Red crush pepper 

Sea salt 

A bowl

A cupcake baking pan (this is how the muffin shape happens)

Optional: any seasoning of your choice 

HOW TO MAKE AN EGG MUFFIN: 

Turn on the oven to 350 degrees

Chop half of the red bell pepper into small pieces 

Chop a hand full of the mushrooms into small pieces 

Add 4-5 egg whites into a bowl (depends on how many people you will serve)

A cup of chopped spinach

Add all the ingredients into the bowl, chopped red bell peppers, mushrooms & eggs

Add a pinch of sea salt 

Add a pinch of red crush peppers 

Optional seasoning: I added paprika 

Mix all the ingredients together for about 60 seconds 

Then poor into the cupcake holder 

Put into the oven for 20 minutes 

Remove the egg muffin from the oven to cool for 5 minutes. 

Slowly take the egg muffin out of the cupcake holder.

It’s all ready! I hope you love this recipe and let me know how it went.

Please share this post if you like this recipe.

 

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