I'm sure you are like me and LOVE eggs for breakfast You just wish you had time in the morning to cook them before work. I have found a recipe that allows me to make eggs once a week and then eat them every morning for breakfast .... EGG MUFFINS!!! I make these up every Monday night to have on hand for the rest of the week. They are portable, easy to reheat and enjoy. Bonus….my kids LOVE them!!! You can add whatever you want to them from cheese, veggies, turkey sausage, bacon, etc. The options are endless!!!
Egg White "Muffin"
Yield: Makes 12 full size muffins
1 large carton 100% pure liquid egg whites
Veggies of your choice (onions, bell peppers, broccoli, spinach, mushrooms, etc.)
Garlic and/or Onion Powder
Grease a muffin tin with olive oil spray
Fill each muffin compartment with chopped vegetables
Sprinkle with pepper, onion powder, and garlic powder
Fill each compartment to the top with egg whites
Bake at 350 for 20-25 minutes
These can be eaten by themselves or you can put them on a whole wheat English muffin or whole wheat mini-bagel and create a breakfast sandwich
If you want to jazz it up more, top with some Tabasco or melt cheese over top
Store 2 muffins in each Ziploc bag. Stays fresh for 7 days in the fridge.