These where supposed to be bites done in mini muffin tins, but I turned them into dinner using a regular muffin tin. They just took an additional 5 minutes to bake. Overall we liked them a lot and super easy to make in advance to reheat for kids when you need a last minute meal.
(Adapted from Kinda Healthy Recipes)
1 lb Lean Ground Beef, macros with 96/4
3/4 C Liquid Egg Whites, or 4 whole egg whites
1/2 C Fat-Free Shredded Cheddar
1/2 C Shredded Parmesan
1/2 C Breadcrumbs
1/4 C Reduced Sugar Ketchup
3 T Mustard
5 small Dill Pickles, finely diced (relish may work here as well)
Preheat oven to 400ºF and spray a 24-muffin tin with nonstick cooking spray.
Brown the ground beef (or meat of choice) in a large skillet over medium-high heat.
While the meat cooks, mix the remaining ingredients in a large mixing bowl.
After briefly cooling, add the cooked meat to the remaining ingredients, stirring until even.
Spoon the mixture into the mini muffin tin, making sure to remove any excess between slots.
Bake for 23-25 minutes or until muffin tops are golden brown. (For a standard size muffin tin, add 3-5 minutes to the bake time.)