I posted my egg white muffins on Instagram last week and you guys requested more details so here you go. A friend of mine turned me onto “egg” muffins a long time ago. Egg white muffins are the most delicious, low-fat on the go breakfast. My Weight Watchers Simple Start sponsored campaign is over but I’m still using Weight Watchers and I thought I would still share some of the foods that I have been eating. No, I’m not trying to be a food blogger. Y’all know I don’t like to cook.
For my egg white muffins, I didn’t do any measuring. I just used one carton of egg whites and added my ingredients. If you fill your muffin cups and still have some left, I suggest using a loaf pan or saving it until you can use your muffin pan again. Technically my muffins are zero points on Weight Watchers and no carbs. Depending on what you add to your egg muffins your points could vary.
I added my ingredients and scrambled them up. I sprayed the muffin tin with non-stick spray. I filled the tins almost full. Once I filled the pan, I mixed each cup again to evenly distribute the peppers and cheese. I baked them on 400 for about 25-30 minutes. I let them cool off and them bagged them up in two’s and refrigerated them. They don’t take long to reheat, so I suggest starting at 30 to 45 seconds in the microwave and checking on them.
*This is not a sponsored post.