My Egg Muffin Recipe
16 egg whites
3-4 whole eggs
3 mushrooms finely chopped
1/3rd red pepper finely chopped
1/3 large onion finely chopped
2 medium juicy tomatoes chopped
plenty of dried oregano and basil
plenty of garlic powder
pinch of salt
Whisk eggs, egg whites and spices together. Spray muffin tin and heat oven to 350F. Mix chopped veggies in bowl and add to greased muffin tins, just halfway in each cup. Add whisked egg mixture. Top with any leftover chopped veggies. Bake for 30-40 min or until browned. Store in fridge and take one or two out in the morning to reheat or for last meal of the day! Top with salsa or hot sauce if desired.
Makes 12 muffins
Nutritional info in each muffin:
53calories, 3.5g carbs, 1.25g fat, 5.7g protein
You can serve these with 1 cup cooked organic Steel Cut oats, topped with unsweetened applesauce or agave nectar (pictured below)
Steel Cut Oats with Cinnamon, Chopped Apple and Agave. Yum!
My Egg Muffin Recipe
16 egg whites
3-4 whole eggs
3 mushrooms finely chopped
1/3rd red pepper finely chopped
1/3 large onion finely chopped
2 medium juicy tomatoes chopped
plenty of dried oregano and basil
plenty of garlic powder
pinch of salt
Whisk eggs, egg whites and spices together. Spray muffin tin and heat oven to 350F. Mix chopped veggies in bowl and add to greased muffin tins, just halfway in each cup. Add whisked egg mixture. Top with any leftover chopped veggies. Bake for 30-40 min or until browned. Store in fridge and take one or two out in the morning to reheat or for last meal of the day! Top with salsa or hot sauce if desired.
Makes 12 muffins
Nutritional info in each muffin:
53calories, 3.5g carbs, 1.25g fat, 5.7g protein
16 egg whites
3-4 whole eggs
3 mushrooms finely chopped
1/3rd red pepper finely chopped
1/3 large onion finely chopped
2 medium juicy tomatoes chopped
plenty of dried oregano and basil
plenty of garlic powder
pinch of salt
Whisk eggs, egg whites and spices together. Spray muffin tin and heat oven to 350F. Mix chopped veggies in bowl and add to greased muffin tins, just halfway in each cup. Add whisked egg mixture. Top with any leftover chopped veggies. Bake for 30-40 min or until browned. Store in fridge and take one or two out in the morning to reheat or for last meal of the day! Top with salsa or hot sauce if desired.
Makes 12 muffins
Nutritional info in each muffin:
53calories, 3.5g carbs, 1.25g fat, 5.7g protein
You can serve these with 1 cup cooked organic Steel Cut oats, topped with unsweetened applesauce or agave nectar (pictured below)
Steel Cut Oats with Cinnamon, Chopped Apple and Agave. Yum!
