SERVINGS: 2 PREP TIME: 10 MINUTES COOKING TIME: 28 MINUTES
INGREDIENTS
6 large [198 g] Egg White
2 large [100 g] Egg
0.5 cup [120 g] Plain Non Fat Greek Yogurt
2 tbsp [10 g] Nutritional Yeast
0.5 tsp [1.4 g] Garlic Powder
0.5 tsp [0.6 g] Kosher Salt
1 dash [0.63 ml] Black Pepper
0.5 cup, chopped [57 g] Red Bell Pepper
0.5 cup [15 g] Spinach (Chopped)
0.25 cup, chopped [31.5 g] Red Onions
0.25 cup [22.5 g] Rolled Oats Gluten Free
1 slice [42 g] Sprouted Grain Bread
0.5 large [100 g] Avocado (Sliced)
0.5 cup [72 g] Berries
4 pumps [4 g] Avocado Oil Cooking Spray
DIRECTIONS
1. Preheat oven to 350°F (175°C). Lightly spray
a 6-cup muffin tin with avocado oil spray.
2. In a mixing bowl, whisk together egg
whites, whole eggs, and Greek yogurt until
smooth. Stir in nutritional yeast, garlic
powder, salt, and pepper.
3. Fold in bell pepper, spinach, onion, and
rolled oats. Mix until evenly combined.
4. Divide the mixture evenly among the
muffin cups, filling nearly to the top. Bake
for 22–28 minutes, or until the muffins are
set in the center and lightly golden around
the edges.
5. Allow to cool slightly before removing from
the pan. Serve warm on their own or with
toast, avocado, and berries.
NUTRITION INFO
Energy : 378 kcal Fat : 14.2 g Carbs : 31.4 g Protein : 31.7 g Fiber : 6.4 g Sugar : 8 g
