Easy Egg White Muffins

This is one of my favorite quick & easy recipes that you can cook in advance.  Meal prep is probably the most common question I get asked, but it’s actually just cooking a healthy meal in bulk!  Then eat it all week long.  No more excuses for “no time for a healthy breakfast” when you can pull out a couple of these on your way out the door!  I take some time to do food prep on Sundays… I make about 2 dozen of these yummy egg muffins to last a week or so.  21 day fix AND kids approved too!

egg muffins

Easy Egg White Muffins
Makes 12 muffins (2 eggs each)- I double this to stock up!
1 carton of egg whites or 24 egg whites.
Baby spinach
chopped onion
chopped red pepper
chopped jalapeno
chopped ham or canadian bacon
chopped mushrooms
Sriracha sauce
shredded cheese

-Preheat oven to 350 degrees
-Choose ingredients you prefer to use and maybe mix it up, so you have something different every day. chop if necessary.
-Spray pan
-Add chopped ingredients to each cup
-Add 1/3 cup liquid egg whites or 2 egg whites per cup
-Bake for 25-30 minutes.
-Immediately remove and let cool on a rack.

Once cool, place leftovers in a ziplock bag with no air to keep them all week in the fridge, or freezer. In the morning, remove from bag and heat in microwave for 30-60 seconds and Enjoy!!

egg muffins