Ingredients
-12-18 Egg whites (I would reccomend using liquid egg whites, you will be able to see why from my picture)
- Handful of spinach, washed & chopped
- Grape tomatoes, chopped
- Mushrooms (Optional, I used only in half for the husband)
Heat your oven to 350 degrees. Use a non stick cooking spray or oil to grease the muffin tin. Add your chopped spinach and tomatoes into each muffin tin. Then simply fill your them with your liquid egg whites or cracked egg whites. Pop into the oven for about 20 minutes (until they are no longer liquid).
Remove from the oven and let cool on baking rack for about 10 minutes, then just place in baggies or containers.
In the morning just heat up and enjoy your easy breakfast on the go!
12 grams of protien per muffin
This is the mess your left with if you dont use liquid egg white.
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