I have been on the look out for a healthy breakfast that doesn’t take a lot of time. I recently through together a quick and easy egg white muffin recipe.
You can add anything you want to it, really. Meats, veggies, etc. For my egg white muffins I chopped up green peppers and onions. I sprayed the cupcake pan and then added egg liquid egg whites into each spot.
- Preheat oven to 350 degrees F. Spray 12-cup muffin tin with nonstick cooking spray, you can also line with muffin tins, just make sure you spray the inside of the muffin tins.
- Fill each muffin tin 1/4-1/3 full with veggies and whatever else you stomach is craving.
- Fill each muffin to the top with egg mixture, pouring over the veggies already in each tin. Bake for 20-30 minutes or until risen and slightly golden on top.
- Let cool for a few minutes, then remove from tin.
If you want to get a little more taste, I suggest adding some cheese. You can do this when you bake it or let a piece melt on top when it’s done baking.