Let's get crackin': Easy Low Fat Egg Cups

Here's an easy & impressive entree for your Brunch Menu:

  • Spray Muffin Pan 
  • Chop your favorite Organic Veggies. I like to use: Zucchini, Onion, Broccoli, & Mushrooms (if you have extra time, and want to add a more complex flavor, sauté your veggies first)
  • Pour into muffin cups- 100% Organic Liquid Egg Whites
  • Add Veggies (raw or sauteed) 
  • Pour a small amount of your favorite Salsa into each cup
  • Evenly cut and disperse ONE wedge of laughing cow cheese for all cups. I use only one wedge for all cups...you can certainly use more. (Adds a trivial amount of fat)
  •  Bake: @ 350 degrees for 35 minutes
  • So EASY! Make them the night before, cover muffin pan in foil and refrigerated over night
  • Reheat just before your brunch, remove from muffin pan (they should slide-out easily) & serve :)    
Lite as a FeatherDeirdre QuinnComment