Leggo My "Eggo"

I'm sure you are like me and LOVE eggs for breakfast You just wish you had time in the morning to cook them before work. I have found a recipe that allows me to make eggs once a week and then eat them every morning for breakfast .... EGG MUFFINS!!! I make these up every Monday night to have on hand for the rest of the week. They are portable, easy to reheat and enjoy. Bonus….my kids LOVE them!!! You can add whatever you want to them from cheese, veggies, turkey sausage, bacon, etc. The options are endless!!!

Egg White "Muffin"

20-25 minutes

Yield: Makes 12 full size muffins

Ingredients:

• 1 large carton 100% pure liquid egg whites

• Veggies of your choice (onions, bell peppers, broccoli, spinach, mushrooms, etc.)

• Pepper

• Garlic and/or Onion Powder

Directions:

• Grease a muffin tin with olive oil spray

• Fill each muffin compartment with chopped vegetables

• Sprinkle with pepper, onion powder, and garlic powder

• Fill each compartment to the top with egg whites

• Bake at 350 for 20-25 minutes

Bonus Tips

• These can be eaten by themselves or you can put them on a whole wheat English muffin or whole wheat mini-bagel and create a breakfast sandwich

• If you want to jazz it up more, top with some Tabasco or melt cheese over top

• Store 2 muffins in each Ziploc bag. Stays fresh for 7 days in the fridge.

Fix Portions to Check-Off

• 2 egg white muffins = 1 red, 1 green

• 2 egg white muffins + ww mini-bagel = 1 red, 1 green, 1 yellow

• 2 egg white muffins + ww english muffin = 1 red, 1 green, 2 yellows

• 2 egg white muffins + cheese = 1 red, 1 green, 1 blue

Thank you Honeybee Homemaker for the recipe!

#21dayfix #eggmuffins #recipe #breakfast #healthy