1. Preheat oven to 350°. Spray 12 standard muffin cups with cooking spray. In medium bowl, whisk egg whites, eggs, mustard, and ¼ teaspoon each salt and pepper.
2. On work surface, with rolling pin, roll muffin halves until thin and flexible; line muffin cups with muffin halves and brush with butter. Divide kale, tomatoes, egg mixture and cheese into prepared cups.
3. Bake cups 20 minutes or until internal temperature reaches 160°; serve with hot sauce, if desired. Makes 12 cups.
- 13 g Fat
- 6 g Saturated Fat
- 148 mg Cholesterol
- 588 mg Sodium
- 25 g Carbohydrates
- 3 g Fiber
- 3 g Sugars
- 0 g Added Sugars
- 17 g Protein
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Nutritional Information
- 13 g Fat
- 6 g Saturated Fat
- 148 mg Cholesterol
- 588 mg Sodium
- 25 g Carbohydrates
- 3 g Fiber
- 3 g Sugars
- 0 g Added Sugars
- 17 g Protein
Directions
1. Preheat oven to 350°. Spray 12 standard muffin cups with cooking spray. In medium bowl, whisk egg whites, eggs, mustard, and ¼ teaspoon each salt and pepper.
2. On work surface, with rolling pin, roll muffin halves until thin and flexible; line muffin cups with muffin halves and brush with butter. Divide kale, tomatoes, egg mixture and cheese into prepared cups.
3. Bake cups 20 minutes or until internal temperature reaches 160°; serve with hot sauce, if desired. Makes 12 cups.