Healthy Veggie Egg Bakes



18 egg whites
1 cup squash  
1 cup sweet potato
2 handfuls of spinach
3 rosemary sprigs (peeled and chopped)
Olive or coconut oil cooking spray


1. Whisk egg whites in large bowl until frothy.

2. Chop veggies and saute over medium heat for 5 minutes.

3. Add veggies to egg mixture.

4. Lightly coat cupcake pan with cooking spray

5. Pour veggie and egg mixture in cupcake pan.

6. Bake at 350° for 15–20 minutes.

7. Let cool and sprinkle with salt & pepper or add sriracha to taste.

Makes 1 dozen.