Egg white muffins are great for individuals who are on the go, have kids, or that need help with portion control.
Serving Size: 1 egg muffin
Protein: 6 grams
Carbohydrates: 2-3 grams
Fats: 1 gram
1 carton of egg whites: 3 tablespoons each void
1 small fresh sweet potato (cubed)
3 pieces of low sodium turkey bacon
½ a tbsp. basil, parsley, and black pepper
¼ tsp. of garlic and onion powder (add to taste)
Low sodium ham
Preheat oven to 350° degrees.
Cook turkey bacon until crispy.
Chop bacon into pieces, for later application.
Slice and cube sweet potato, place in a bowl with 2 tablespoons of water.
Microwave potatoes for 6 minutes.
Spray 8” skillet lightly with EVOO, turn burner to medium heat.
Add microwaved sweet potatoes and all seasonings (provided in ingredients) to skillet, to give potatoes a light crusting and flavor. Cook for approximately 5-7 minutes.
Spray Muffin tin with EVOO.
Place 4-5 sweet potato cubes to each individual muffin cavity.
Add turkey bacon to each muffin cavity.
Pour egg whites until just below level of the top of each muffin cavity.
Bake 15-20 minutes at preheated temperature (above).
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