Egg whites (16 oz)
Red bell pepper (150g)
Sliced mushrooms (8 oz)
Gruyere cheese (60g)
Crescent rolls (224g)
Salt (2 tsp)
Black pepper (2 tsp)
To the side, dice red bell pepper into a small dice, and then do the same with mushrooms.
To a muffin tray, place down a layer of crescent roll dough, add diced bell pepper and diced mushroom on top, then pour over egg whites. Season the top with salt and black pepper, then layer on top shredded gruyere cheese.
Place the tray in a 400 degree (F) oven for about 15 minutes, or until the eggs are cooked through.
Remove once done, then place in a storage container for easy meal prep throughout the week (reheat in the microwave when ready to eat). Enjoy!
