Egg White Breakfast Muffins
Today I am sharing one of my go-to, favorite breakfasts that packs protein, flavor and convenience. Prep these in 30 minutes and they will last you for 5 days in the fridge. You can mix and match flavors, experiment by adding a bit of cheese or cooked bacon. You can use whole eggs if you like, but I prefer egg whites for a light fluffy muffin that is all protein.
Most people undereat protein and overeat fat and these little muffins pack 7g of protein each.
- 2 16 oz cartons egg whites
- non-stick cooking spray (I prefer coconut oil spray)
- 1 cup cherry tomatoes, sliced in half
- 1 cup raw spinach leaves, roughly chopped
- 1/2 cup fresh basil, roughly chopped
- Salt and pepper
Preheat your oven to 350 F. Start by rough chopping your spinach, basil and slicing tomatoes.
Then grab a standard muffin tin and spray it generously with the nonstick cooking spray. (This is very important to prevent the egg whites from sticking.)
Next add in your veggies to each cup. Make sure to leave room for the egg whites!
Pour in 1/4 cup egg whites to each tin. Sprinkle in salt and pepper and stir each cup gently to mix. Then place in oven and bake for 23-25 minutes at 350 F.
Cool for a few minutes on a wire rack. The egg cups will start to pull away from the edges of the plan. Gently run a knife around the edges and remove the muffin to a wire rack. Let cool before storing in fridge.
These will keep in the fridge for 5-7 days. To reheat simply microwave for 20-30 seconds or I like to eat them cold too!
Delicious topped with some mashed avocado, toast or a bowl of fruit.
Makes 12 muffins.
Calories:46 Protein: 7g Carbs: 1.3g Fat 0.2g