veggie and egg white breakfast “muffins”

July 7, 2015 by Angie

I have been on the hunt for a new high-protein, low-carb, breakfast food. I got the idea for these egg white muffins from my co-worker and used this recipe from I Don’t Go to the Gym as a guide. I found certified humane egg whites online from Eggology. It makes me feel a lot better about eating eggs. Nutritionally, the Eggology egg whites really can’t be beat.

veggie and egg white muffins

Disclaimer: A silicone muffin pan is required. I killed a metal muffin pan the first time.

Ingredients

olive oil
2 green onions, sliced
2-3 yellow squash and/or zucchini, finely chopped
a big handful fresh spinach
about a tablespoon of minced garlic
2.5 cups of Eggology egg whites
a handful of reduced fat shredded Mexican cheese, optional (I forgot to add cheese to the muffins shown and they are just as tasty without it.)
add dried oregano, turmeric, garlic powder, nutritional yeast, salt, and pepper to taste

Steps

1. Preheat the oven to 350 degrees. Lightly grease the silicone muffin pan with olive oil. Place the muffin pan on a cookie sheet.

2. Wash and finely chop the veggies of your choosing.

3. Pour a little olive oil in a pan and add the squash and garlic. Cook for a few minutes. Repeat adding the green onion and then the spinach last.

4. Transfer the sautéed veggies to a bowl. Pour the egg whites into the bowl. Add a handful of the shredded Mexican cheese and salt and pepper to your liking.

5. Pour the egg white and veggie mixture into the greased silicone pan. Bake for 20-25 minutes.

6. Pop the adorable muffins out of the pan and gobble them up! Or save them to microwave for breakfast throughout the work week. I have been baking them on Sunday and eating four each morning on Monday, Tuesday, and Wednesday. I could stretch it to Thursday, but I start to get freaked out about leftovers by then.

a happy breakfast

They are perfect with a Robbie-made soy latte <3


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