Egg White Veggie Cups | 21 Day Fix Approved

These veggie egg cups is one of the ways we get protein and veggies in during the day. It actually makes eating veggies a little fun. Okay, its only fun because you’re able to change up the recipe with whatever veggies you have on hand. In my case, I had some kale that we needed to use desperately and this is the recipe that used almost all of it up! These are the same veggie cups from our meal prep. Many of you already know that I love getting the entire family involved in the kitchen. So for our Sunday meal prep we all gathered our island and got to work on these veggie cups. Waymon cut the veggies and Haidyn stuffed them all into the tins. Believe me getting everyone involved in cooking and meal prepping takes the stress off of me and allows everyone to contribute a little something.  

INGREDIENTS:

•  2 regular cartons of 100% liquid egg whites (or 1 large carton dozen of egg, egg whites separated)
• Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
• Garlic and onion powder to taste  
• 1 hand full of veggies of veggies of your choice ( I used cherry tomatoes, chopped medium red bell pepper, chopped ,   2 green onions, chopped ,  ¼ cup onions, chopped , handfuls of kale, chopped) 

DIRECTIONS: 

1.  Heat oven to 375° F.
2. Lightly coat a regular twelve-cup muffin tin with spray and set aside.
3.    Place eggs in a mixing bowl, season with S& P, garlic and onion powders and set aside.  
   
4.  Add veggies into your greased muffin tin.
   
   
   
   
5.   Evenly pour egg mixture into the muffin cups. These will rise a tiny bit so do not over fill.
6.  Bake for 20-25 minutes. Use the tooth pick test on these to make sure that the centers are cooked thoroughly.

21DF serving = 2 veggie egg cups for  1 RED , 1 Green