I love this recipe! I usually make a full pan of these egg muffins every Sunday so I can easily heat up 2 at a time for breakfast with oatmeal on the side or put into a tupperware to bring to work to heat up as a morning snack. You can customize these by changing the veggies, adding breakfast meat, cheese, etc! Enjoy!
Olive Oil Spray
2-3 cups Egg whites (will vary depending on how much other ingredients you use)
~1 cup Chopped fresh spinach
~1 cup Diced Tomatoes and or Red/Green Pepper
~3/4 cup Breakfast meat (optional, example: 6 cooked slice turkey bacon chopped)
Desired seasonings: salt, pepper, cayenne, etc.
Preheat oven to 350 degrees
- Spray the muffin tin with olive oil spray.
- Distribute the veggies and meat into muffin tins evenly.
- Pour enough egg whites over the fillings so the cup is almost full.
- Cook for 25 – 30 minutes.
When finished cooking, you can remove the egg muffins from the cups easily and store in a tupperware in the refrigerator. This is a great mid-morning snack along or pair with baked sweet potatoes or a servings of oats.
21 Day Fix containers: 2 egg muffins = 1/2 red for egg whites or 1 red for beaten eggs with yoke, 1/4 to 1/2 green depending on your veggie additions. If you top with cheese, count the portion of blue container you use.