Hello! Welcome to Keeping Up with the Joneses. Thanks for stopping by! We're a young couple living in the East Arkansas/Memphis area otherwise known as The Delta, with a love for family, friends, faith and food.

We believe that some of the best memories are created at home around the dinner table, and when entertaining those you love. This little blog is where I share recipes, wine, our home and our life. Enjoy! -Kendall

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I love to try new recipes. In fact, I rarely make the same thing twice. I'm a bona-fide cookbook collector, Pinterest addict and magazine aficionado. On the blog, you'll see what I've got cooking.

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Skinny Egg White Veggie Muffins

Posted by Kendall Jones Tags: ,
I have another tasty, clean, low-calorie, healthy dish to share! In my Total Transformation challenge so far, I've discovered breakfast is a challenge for me. I need something convenient and fast as I tend to grab on my way out the door and eat at my desk. My favorite thing is Chobani yogurt, but the reason it tastes so good is the amount of sugar included....of course! In an effort to cut back a bit more, I tried these egg white muffins from Eat Yourself Skinny. I made a few modifications and they turned out great! I baked them on Sunday afternoon and they keep well in the refrigerator or freezer. The are super low in calories, so I microwave 2 each morning. You could use any combination of veggies and herbs to mix things up.
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 Skinny Egg White Veggie Muffins
click here for printer-friendly version

 Ingredients:
14 egg whites
4 eggs
4 green onions, chopped
2 carrots, shredded
1/2 red pepper, minced
1/2 zucchini, shredded
1/2 cup baby portobello mushrooms, chopped
1 tsp fresh chopped basil
1/2 tsp fresh chopped parsley
1/4 tsp dried oregano
Fresh-cracked pepper
Sea salt (I omitted to reduce sodium)
Preheat oven to 375. Spray muffin tin evenly with cooking spray, or line with baking liners.

 Combine veggies in a large bowl and toss to combine. Fill each muffin cup roughly 2/3 full.

 Whisk eggs and seasonings in a bowl and pour into the muffin cups. They will be full to the top by the time you spread the mixture around the tin.

 Bake muffins for 30 minutes until they are slightly browned.
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Enjoy!!

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1 responses. Leave a Comment!:

Mrs Gable said...

I tried a recipe like this and it went all types of wrong. was over cooked on top and still runny in the middle. I am hoping your recipe will work out better. These will be perfect for brunch!

October 17, 2013 at 7:53 PM

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