Say goodbye to boring spaghetti and hello to a healthier, more fun version of this classic dish! Our Low Carb Spaghetti and Meatballs recipe is not only delicious but also packed with nutritious ingredients. By swapping out high-carb noodles for spaghetti squash and adding lean protein and veggies to our meatballs, you get all the flavor without the guilt. Plus, it's a fun and easy recipe that the whole family will love! Give it a try and see for yourself!
Fancy Egg White Muffins with Kabocha and Brussels Sprouts: A Gourmet Twist on Breakfast!
Had enough protein shakes for one day? How about filling up on these delicious Egg White Muffins instead? The inspiration for these fancy muffins came from a swanky restaurant’s egg white frittata. But fear not, you don’t need a reservation or a fancy outfit to enjoy these gourmet flavors—just a muffin tin and a hearty appetite!
What makes these muffins so fancy, you ask? It’s the Kabocha squash and Brussels Sprouts that give them their stand-out flavor and texture. Picture this: delicate egg whites, tender Kabocha squash, and crispy Brussels Sprouts all packed into a convenient handheld muffin. It’s like a gourmet meal on the go!
And don’t worry if you can’t find Kabocha squash at your local grocery store—Butternut Squash works just as well. After all, it’s not about the squash, it’s about the flavor!
What you need: Servings: 12
- Non-stick olive oil cooking spray
- 2 teaspoons of olive oil
- 1 cup of Kabocha squash, peeled, seeded, and finely diced
- 1 cup of Brussels Sprouts, finely shredded
- A dash of sea salt and black pepper
- 20 egg whites
Instructions:
- Preheat the oven to 350 degrees F. Lightly spray 12 muffin tins with non-stick olive oil spray. You don’t want your fancy muffins to stick!
- Heat the olive oil in a skillet over medium-high heat. Add the diced Kabocha squash and shredded Brussels Sprouts and sauté until tender, about 5 minutes. Season with a dash of salt and pepper, because even fancy veggies need a little seasoning. Remove from heat and let cool.
- In a large bowl, whisk the egg whites with a sprinkle of salt and pepper. Stir in the tender veggies until everything is well combined. Divide the egg mixture evenly into the 12 prepared muffin tins.
- Bake in the preheated oven for 18-20 minutes, or until the eggs are set and the tops are golden brown. Once they’re done, you can keep your fancy muffins in an airtight container in the fridge for up to 5 days. But let’s be honest, they probably won’t last that long!
Nutrition Info: One serving equals: 49 calories, 1g fat, 2g carbohydrates, 88mg sodium, 1g sugar, 1g fiber, and 8g protein.
So go ahead, treat yourself to a fancy breakfast without the fancy restaurant prices. These Egg White Muffins with Kabocha and Brussels Sprouts are sure to impress even the most discerning palate. Enjoy!
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