Cauliflower Quinoa Egg White Cup
Cauliflower Quinoa Egg White Cups - great for breakfast or a snack, lightened up, packed with wonderful ingredients.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Breakfast
Cuisine: American
Servings: 12
- 1 tbsp butter or vegetable oil
- 1/2 red bell pepper diced
- 1/2 small head of cauliflower grated
- 1 cup cooked quinoa
- 1 1/2 cups liquid egg whites
- 1/2 cup milk
- 2 tbsp scallions green onions, chopped
Preheat oven to 350F. Generously spray a muffin tin with cooking spray.
Melt butter in a pan over medium heat. Add pepper and cook for 4-5 minutes, stirring frequently, until tenter and lightly browned.
Add cauliflower and cook for 2-3 minutes, stirring frequently.
Stir in cooked quinoa and scallions and remove from heat. Season with salt and black pepper to taste.
Add 2 tbsp of the mixture to each muffin tin cup.
Pour egg whites on top of each cup, filling until almost full. If there is left over mixture, divide between all 12 cups.
Bake for 20-25 minutes, until set.
Let them cool inside the pan for 10 minutes, then carefully remove (might need to run a knife to separate cups from the walls of the tin) and serve.
Calories: 51kcal | Carbohydrates: 4g | Protein: 4g | Fat: 1g | Cholesterol: 3mg | Sodium: 70mg | Potassium: 63mg | Vitamin A: 455IU | Vitamin C: 8.7mg | Calcium: 15mg | Iron: 0.7mg