Fire-Roasted Red Pepper & Spinach Egg Muffins

Morning or afternoon snack

When I create my own personal meal plan each week I try to alternate between sweet and savory.
I enjoy both, but I don’t care to have one or the other all day long. I’ve also found that
I do really well with my snacks when they are portable and made ahead of time. So many of us have busy lives and are on the go. Muffins are a great way to eat healthy despite time constraints—especially when it comes to snack time.

Makes 12 muffins (6 snacks)

INGREDIENTS:

18 egg whites
9 tbsp nonfat cottage cheese
3 tsp chili powder
6 tsp green salsa
11/2 tsp Mrs. Dash Fiesta Lime Seasoning
2–3 jars fire-roasted red peppers
3 cups spinach leaves

DIRECTIONS:

1/ Preheat oven to 350°.

2/ Separate egg whites from yolks and pour egg whites into a bowl.

3/ Add cottage cheese, seasonings, and salsa to the egg whites, stir, and set aside.

4/ Chop spinach, and seed and cube peppers.

5/ Coat muffin tray with cooking spray.

6/ Pour even amounts of egg mix into each cup.

7/ Distribute spinach and red peppers between cups, stirring each cup gently, so that veggies are well coated.

8/ Bake for approximately 20 minutes or until eggs are firm to the touch.

Nutrition Facts (per serving): 77 Calories, 0g Fat, 3g Carbs, 15 Protein