Mushrooms, broccoli, red bell pepper, cheddar cheese, and sun-dried tomatoes
118 Calories, Prep Time: 10 mins, Cook Time: 20 mins, Total Time: 30 mins
Servings: 2 servings


    • 6 large egg whites
    • 1/4 tsp black pepper
    • 1/3 cup thinly sliced button mushrooms
    • 1/3 cup chopped broccoli
    • 1/4 cup diced red bell pepper
    • 2 tbsp shredded cheddar cheese
    • 4 halves sun-dried tomatoes
    • Olive Oil Spray


    • Preheat oven to 350°F. Coat 4 cups of a muffin pan with olive oil spray.
    • In a bowl, whisk to combine egg whites and black pepper.
    • Divide mushrooms, broccoli, and bell pepper evenly between the 4 prepared muffin cups. Pour egg white mixture over vegetables, then top each with an equal amount of cheese and 1 sun-dried tomato half.
    • Bake for 20 minutes, or until eggs are set. Serve warm.


Makes 4 muffins. These can be refrigerated for up to three days, allowing you to prepare your breakfasts in advance.

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