Egg White Veggie Muffins

Preheat oven to 350°F. Coat 4 cups of a muffin pan with olive oil spray.

In a bowl, whisk to combine egg whites and black pepper.

Divide mushrooms, broccoli, and bell pepper evenly between the 4 prepared muffin cups. Pour egg white mixture over vegetables, then top each with an equal amount of cheese and 1 sun-dried tomato half.

Bake for 20 minutes, or until eggs are set. Serve warm.