Last week one of my friends posted the pictures below on her Facebook page showing one of her favorite snack/breakfasts. She is a busy mom of two beautiful little girls and also a healthy eater in general but understands how tough it is to get good stuff in your diet that isn’t expensive or too time consuming. I asked her permission to share the photos and the recipe here with you and she gladly consented. She did mention she found the recipe originally on Pinterest but has adapted it a bit to suit their needs. I can see how you could easily do the same by adding your preference of veggies, cheese or seasonings.
Patty’s Easy Egg White Breakfast Poppers:
Liquid Egg Whites
Organic Baby Spinach
Organic Grape Tomatoes
Shredded Colby Cheese
Salt & Pepper
Spray a mini muffin pan with non stick spray. Fill cups 1/2 full with veggies of your choice. (She used 2-3 baby spinach leaves & 2 grape tomato halves). Finish filling muffin cup with liquid egg whites. Sprinkle tops with shredded cheese and sprinkle with salt and pepper and any other seasonings that you prefer.
Bake at 375 degrees for 10-15 minutes or until egg is set and tops are lightly browned. Remove from oven and let cool a couple of minutes before removing from muffin tin. Store in airtight container in refrigerator. Reheat for 45-60 seconds in the microwave.
NOTE: I think great additions would be some precooked and crumbled/diced turkey sausage or turkey bacon. Perhaps diced sauteed onions, bell peppers or mushrooms. Shredded seasoned chicken, shredded beef and a bit of taco seasoning for a little different flavor as well. These are a great easy to adapt and low calorie yet filling snack or breakfast option.