74 CALORIE EGG MUFFINS WITH SPAGHETTI SQUASH and RICOTTA

By Anna Neroznak|November 5, 2015|Recipes|0 comments

Egg Muffins are the best “on the go” healthy snack option. You can prepare them in advance and warm them up right before having one or two or you can eat them cool and take them with you! Egg Muffins will save you a lot of time and stress about not being left hungry or skipping your meals.

Those are also fun to make, as you can play around with all different kind of ingredients and create very interesting combinations.

For these specific ones I used some Spaghetti Squash that I had left from the other day with Ricotta Cheese, Cherry Tomatoes, Bell Peppers and spices. Also I mixed in a little bit of Oat Flour to Egg Whites in order to add some Complex Carbohydrates to the recipe.

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EGG MUFFINS WITH SPAGHETTI SQUASH, RICOTTA AND VEGETABLES
EGG MUFFINS WITH SPAGHETTI SQUASH, RICOTTA AND VEGETABLES
Votes: 0
Rating: 0
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Servings
1muffin
Servings
1muffin
Ingredients
Servings: muffin
Units:
Ingredients
Servings: muffin
Units:
Instructions
  1. I use non-stick backing cups for the muffins. They are very easy to remove.
  2. Fill in layers of bell peppers, spaghetti squash, ricotta cheese and tomatoes.
  3. Mix together egg whites with oat flour, add salt and black pepper up to your taste. I've also added a bit of sweet paprika powder and dried basil. Pour it on top of layers.
  4. Bake in preheated oven till 220°C for 20 minutes or until ready.
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