One of mine and my husband’s favorite easy breakfast on the go meals! They’re so adaptable based on your preferred ingredients.
Ingredients:
- 6 eggs
- 1/2 cup egg whites
- Diced veggies of choice, approx. 1/2 cup
- Salt and pepper to taste or other spices
- Non stick spray for muffin tin
Makes about 12 Muffins
1. In a bowl whisk together gets and egg whites. Add desired spices.
2. Dice desired veggies. I add mine directly into the sprayed muffin tins so I can evenly disperse the amount of veggies in each muffin
I chose sun-dried tomatoes and red peppers 
3. Scoop egg mixture into the muffin tins. I like to use a 1/4 cup per muffin.
4. Bake at 350° for 20 minutes. Eggs will puff up during cooking but flatten out during cooling.
5. Let cool then use a plastic knife to pull egg away from muffin tin wall gently. Store in an air tight container for a week in the fridge.
Other Veggie/Ingredient Options
- Cooked bacon
- Shredded cheese of choice
- Onions, sauteed onions
- Spinach
- Sauteed asparagus
- Mushrooms
- Fresh tomatoes
- Cooked chicken
- Sauteed leeks
- Cooked breakfast sausage
- Etc
Experiment and enjoy!
Cheers!
Amy
