Scrapple and Egg White Muffins
Low in carbs but high in flavor, these protein-filled, savory muffins pack a satisfying punch.
½ lb scrapple cooked & crumbled
2 cups fresh spinach
1 roma tomato sliced
2 cups egg whites
¼ cup parmesan cheese
½ tsp salt & pepper
Mix salt & pepper with egg whites. Lightly grease muffin tins. Layer spinach, cheese, scrapple. Pour in egg whites. Top with sliced tomato.
Bake at 350 degrees for 20 minutes or until egg whites set.