It’s been awhile, I know, I’m sorry! But here we are again and I have a recipe that will make your mornings much less difficult.
I’m notorious for grabbing a bagel or a muffin on my way to work at the drive-thru with my coffee, but we’re doing a “Biggest Loser” type challenge where I work to get summer-ready…and the grand prize is $400! I’m way too competitive not to be in it to win it, so that’s where we’re at, but I can’t win eating bagels and muffins.
So, omelet muffins. Much easier than digging out a frying pan, waiting for the egg to cook, trying to flip the omelet without breaking it (the struggle is real) and then you’ve got a mess to clean up. I don’t have time to cook breakfast every morning (although if you look at my Instagram, you may think otherwise) and you probably don’t either.
I posted a picture yesterday after making them and everyone freaked out, “OMG those look so good!” “Chef Erika” “Teach me how to cook!”
This is pretty much brainless, I swear. All you have to know how to do is measure, chop some veggies and turn on your oven.
That’s why these are an easy, healthy solution to stay on track, can be brought to work with you for some midday protein if you want, you can throw them on a piece of toast–the options are endless.
I made mine with egg whites since I’m trying to watch calories, but you can easily make these with a full egg, or scrambled.
What you need:
2 quarts liquid egg whites (or whites from about 2 dozen eggs)
8 oz fresh, raw baby spinach, chopped
2 medium to large tomatoes, diced (or cherry tomatoes, halved)
1/4-1/2 lb of crumbled goat cheese (or feta)
2 regular size muffin tins
Egg White Omelet Muffins
(makes 24 muffins)
Preheat oven to 350 degrees Fahrenheit. Prepare muffin tins with nonstick spray.
Chop spinach and add about 2 tablespoons to each individual muffin tin. On top of spinach, add 1 tablespoon of diced tomatoes (or two halves of cherry tomatoes). Add 1 teaspoon of goat cheese crumbles to each tin, and top 3/4 of the way with liquid egg whites.
Bake at 350 for 30-35 minutes or until tops of muffins begin to turn golden.
Remove from oven and let cool down for 15-20 minutes then transfer to airtight container and refrigerate. Muffins will last up to one week refrigerated.
To reheat: Take desired muffins from container and transfer to microwave safe plate. Heat on high for 1-2 minutes or until steaming. Enjoy immediately.
(If you want to take them in the car with you after heating–try wrapping them in tin foil to keep them warm!)
|Serving size:||4 muffins|
|Saturated Fat (g)||4|
|Vitamin A %||90.3|
|Vitamin C %||52|