Ingredients

• ¼ onion, diced
• ½ green bell pepper, diced
• 3 cups spinach or kale
• Asparagus, diced
• Egg white carton (24 tbsp total)
• Black Pepper
• Nonstick cooking spray

Directions

1. Preheat your oven to 350 degrees.
2. Spray each muffin tin with olive oil cooking spray so it lightly coats the bottom
3. Add your favorite diced vegetables!
   example: spinach leaves, diced pepper, diced asparagus  and diced onion
4. Fill each muffin tin with egg whites. When using the mini muffin tins, fill with 1 tbsp. of egg whites per tin.
5. Lastly, sprinkle the tops with some ground black pepper (or spice of your choice).
6. Place in the oven.
7. The mini muffin tins should take 9-10 minutes. If you are using regular sized muffin tins, let them cook for about 18-20 minutes.

NOTES:

These muffins can last in the fridge for 3-4 days.

Each mini egg white muffin bite only has 15 calories and 3 grams of protein! (Example: If you need 18 grams of protein, you may eat 6 mini egg white muffin bites!)