Thursday, December 8, 2011

Egg Muffins!

I came across this recipe in the October issue of  Oxygen Magazine. I changed a few things from the original recipe. I love the muffins for a quick grab and go breakfast!

Preheat oven to 375

Misto Spray
1/4 cup onions diced small
1/4 cup bell peppers diced small
1 large portobella mushroom diced small
Saute all in a pan over medium heat

1 1/2 cups fresh chopped broccoli
1 tomato diced small
Add to the onion, pepper and mushroom and heat through

10 egg whites
4 whole eggs
1/2 tsp Mrs Dash tomato basil and garlic
1/2 tsp  Mrs Dash garlic and herb
1/2 ground pepper
Whip together with a whisk and add vegetables to the bowl

Using a small ladle, fill each muffin cup to the brim. Bake for 30 minutes.

Calories per serving: 47, 2 carbs, 2 fat, and 6 protein.
They keep in the refrigerator for 1 week or you can freeze them, just let them thaw out over night in the refrigerator.

Grab 2 and you are out the door with a great breakfast!

"If you don't work, nothing will."

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