Quick, easy, nutritious: it’s the morning meal we all seek. Add hot and delicious, and it’s the ultimate breakfast fantasy for hungry, busy people. If you typically settle for cold cereal or granola bars all week, thinking there’s only time on weekends to cook a satisfying dish, this recipe is for you. With protein, fresh veggies and restaurant-worthy flavor, these “portable omelet” muffins take less than a half hour to bake. You can even prepare them ahead of time, refrigerate and pop in the toaster oven to warm before dashing out the door.
Veggie Egg White Muffins
Makes 12
Ingredients
1 carton egg whites (24 Tbsp. regular egg whites)
½ green pepper, diced
¼ onion, diced
Small bunch spinach, torn into pieces
Olive oil cooking spray
Freshly ground black pepper
Optional: feta cheese, extra veggies (chopped broccoli, asparagus, etc.)
Directions
- Preheat oven to 350 degrees F. Lightly spray 12 muffin-tin wells with olive oil spray.
- Add green pepper, onions, spinach (and extra veggies and sprinkle of feta, if using) to muffin tins.
- Pour egg whites over veggie mixture and sprinkle with pepper.
- Bake for 20 minutes or until set.
Egg White-Turkey Sausage Muffins
Makes 12
Ingredients
12 large egg whites
6 cooked turkey sausage links
¾ cup skim milk
2/3 cup low-fat shredded Mexican-style cheese
6 turkey sausage links (remove from casing and cook)
Italian seasoning, to taste
Sea salt, to taste
Freshly ground black pepper, to taste
Olive oil cooking spray
Directions
- Preheat oven to 375 degrees F. Lightly spray 12 muffin-tin wells with olive oil spray.
- Add turkey sausage and 1/2 tablespoon of cheese into the bottom of each muffin cup.
- In a small bowl, mix together egg whites, milk, Italian seasoning, salt and pepper.
- Fill each muffin cup with egg white mixture.
- Bake muffins for 30 minutes until set.