RECIPE: Egg White & Veggie Omelette Muffins!

Need a healthy, non-processed, and QUICK breakfast option?  Check it: Prepare on a Sunday and you've got breakfast every day for the rest of the week in 30 seconds or less!  Awesome?  Yes... TOTALLY awesome.

Ingredients:

• 1 cupcake pan
• 12 cupcake baking tins
• 3 cups egg whites (w/2 yolks) OR 3 cups egg substitute
• 1/2 packed cup chopped spinach leaves
• 1/2 cup chopped mushrooms
• 1/4 cup chopped fresh brocolli
• a pinch of black pepper (optional)
• a pinch of cayenne pepper (optional)
• a pinch of chipotle seasoning (optional)
• INSTEAD of the seasonings, try adding a few shakes of your fave sauce! (Garlic-Pepper, Louisian Hot, Tabasco...whatev!)

Preheat oven to 350*.  Combine all ingredients in a medium mixing bowl.   Mist each muffin tin with nonstick cooking spray.  Scoop 1/2 cup of mixture into each muffin tin.  Bake @ 350* for approximately 20 minutes, or until edges begin to brown.  Let cool for 1-2 minutes in pan and then remove.  Whatever is not eaten, store in airtight container in refrigerator for up to 5 days -or- store individually in ziplocs and freeze.  In the morning, just pop them in the micro for 20 seconds!  Nothing like a healthy and (semi)fresh breakfast on-the-go!

ENJOY this easy nourishing meal as it provides you with the food energy you need to start your day off on the right foot!

*DISCLAIMER*

My muffins look beautiful and fluffy when they come out of the oven, but always sink big time!  They don't look so beautiful by the time they've cooled, but they taste deLISH!  This recipe is to provide you with a nourishing and quick breakfast option, not to create a gorgeous, picture-worthy concoction :) 

-Peace. Health. RoxyB!!

Posted in: healthy eating,healthy fast food,recipes