Egg White Protein Muffins

Yields: 3-4 servings (approximately 3-4 muffins per serving)

Total time: 35 minutes

INGREDIENTS:

2 cups (16 oz.) liquid egg whites

1 red bell pepper, chopped

1 green bell pepper, chopped

1 red onion, chopped

¼-½ avocado(per serving)

Salt and pepper to taste

Instructions:

1) Chop the bell peppers and onion. Sauté with 1/2 -1 tbsp of coconut oil until translucent/soft. Let cool for 5 minutes.

2) Combine bell pepper and onion mixture with liquid egg whites, and add as much salt and pepper as you like. Spray muffin tins with coconut oil spray.

3) With a ¼ measuring cup, pour the mixture into the muffin tins (¼ cup per muffin). I also sometimes like to use cupcake liners for the pan. This makes for an easier clean up and easy to take with you on the go!

4) Bake for 15-20 minutes at 425°F.

5) One serving for breakfast will be 3-4 muffins, please add ¼-½ avocado on top of your muffins to make it a complete breakfast.