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Freezable Egg White "Muffins"

Preheat the oven to 350°F. Grease a 12-cup muffin pan with cooking spray. In a large bowl, whisk together egg whites, spinach, tomatoes, mushrooms, cheese, chives, salt and pepper. Divide the mixture evenly among the cups of the muffin pan. Bake the muffins for 20–25 minutes, until the egg whites are fully cooked. Let the muffins cool for 5 minutes in the pan before using a knife to loosen the edges. Top each muffin with sliced avocado and serve immediately or, if freezing, transfer the fully cooled muffins to a sealable plastic bag and freeze without avocado topping.

Ingredients:

1)

Coconut cooking spray : 1

2)

egg whites : 2.5 cup

3)

chopped fresh spinach : 1 cup

4)

quartered cherry tomatoes : 0.5 cup

5)

diced mushrooms : 0.5 cup

6)

shredded mozzarella, feta or goat cheese : 0.25 cup

7)

chopped fresh chives : 1 tablespoon

8)

sea salt : 0.5 teaspoon

9)

black pepper : 0.25 teaspoon

10)

small avocado, sliced : 1

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