'/> Sharing My Joy: Recipe: Egg White Muffins with Spinach and Sun-Dried Tomatoes

Tuesday, January 13, 2015

Recipe: Egg White Muffins with Spinach and Sun-Dried Tomatoes


I don't know about you, but the new year is always a reminder to get healthy eating back on track. I don't really do resolutions, but January is always a good month to get back into a healthy routine. Eggs are a great healthy breakfast that always keep me full all morning, but I don't always have time to cook them. Enter: egg muffins. This idea is not new, but it was my first time trying them. They are super easy, you can use whatever ingredients you have on hand, and they reheat really well! You could easily use whole eggs, but I chose to buy a carton of egg whites since it was so simple. I chopped up some spinach and broccoli, added some sun-dried tomatoes and of course, some cheese. You could add in meat if you want (bacon, ham, etc) or whatever other combo you'd like. It was great to have these on hand to heat up for breakfast for the whole week!

Egg Muffins (makes 9)

1 carton egg whites
1 cup chopped fresh spinach
1 cup chopped broccoli
4 Tb goat cheese (or whatever cheese you like)
4 Tb sun-dried tomatoes
salt and pepper to taste
any additional ingredients you have on hand!

1. Preheat oven to 350 degrees. Spray muffin pan with nonstick spray.
2. Distribute veggies and cheese into each muffin tin. Pour egg whites over ingredients so they fill to the top. Sprinkle with salt and pepper.
3. Bake for 25-30 minutes, or until eggs are cooked through.

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