• 1/2 cup Egg Whites
  • 1 Tomato (medium, diced, juices drained)
  • 1/2 cup Basil Leaves (chopped)
  • 1 1/2 tsps Balsamic Vinegar

  • 1/8 tsp Sea Salt


  1. Preheat oven to 350ºF (175ºC)
  2. In a bowl, combine the egg whites, tomato, basil, balsamic vinegar, and salt.
  3. Scoop the mixture into lined (or greased) mini muffin cups. Bake for 20 minutes or until cooked through. Let cool before serving. Enjoy!


Leftovers: Refrigerate in an airtight container for up to three days
Serving Size: One serving equals approximately five mini egg muffins.
More Flavor: Add black pepper. Use whole eggs or a mixture of egg whites and whole eggs.
Additional Toppings: Add goat cheese or feta cheese.


Amount per serving
Calories 46
Fat 0g
Saturated 0g
Trans 0g
Polyunsaturated 0g
Monounsaturated 0g
Carbs 3g
Fiber 1g
Sugar 1g
Protein 8g
Cholesterol 0mg
Sodium 273mg
Potassium 252mg
Vitamin A 1389IU
Vitamin C 11mg
Calcium 27mg
Iron 1mg
Vitamin D 0IU
Vitamin E 0mg
Vitamin K 44μg
Thiamine 0mg
Riboflavin 0.3mg
Niacin 0mg
Vitamin B6 0.1mg
Folate 26μg
Vitamin B12 0.1μg
Phosphorous 32mg
Magnesium 18mg
Zinc 0mg
Selenium 12μg
Carrot & Banana No Oatmeal Bake


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