Ingredients
3/4
cup shredded reduced-fat cheese
1/4
cup diced red peppers
Directions
1.
Pre-heat your oven to 350 F.
2.
Spray the muffin with non-stick cooking spray.
3.
Defrost the frozen vegetables and chop small.
4.
Mix the vegetables, egg whites and cheese in a bowl.
5.
Pour into the muffin tin.
7.
Serve with some salsa for a Mexican flavor. These are great for taking to work or school for a quick protein kick.
