MORNING EGG MUFFINS, ANYTIME
A hot steamy muffin has always been one of my favorite ways to start the day. Switching out the delicious yet dense carb, fat, and calorie-laden muffin (MacTaggart’s Market for any Wisconsin peeps☺️) with a couple of savory Morning Egg Muffins, Anytime, provides the warming flavors to start your day, with a dose of spice and protein to replenish your muscles and energize your mood. And have it your way — use your favorite combination of ingredients…and, double and triple the ingredients for another dish or two later in the week. These morning muffins, anytime, are exactly that.
Ingredients
- 4 cups egg whites or egg substitute
- 4 cloves garlic minced
- 1 cup onion chopped (tip: caramelize a whole bunch for another dish)
- 1 bell pepper chopped
- 1 cup cooked crumbled chicken or veggie sausage
- 1/2 cup cherry tomatoes diced (or 1/4 cup sundried tomatoes)
- 1 –2 cups fresh spinach washed, chopped (or 1/2 cup frozen, defrosted)
- pinch of chili flakes kosher salt, and freshly ground black pepper
- Nonstick olive oil cooking spray or olive oil spritz
Instructions
- Preheat oven to 350°F. Generously spray muffin tin with nonstick cooking spray.
- Place a non-stick sauté pan over medium-high heat and spritz with olive oil.
- Add the garlic, bell pepper, onion, and sauté for 2 to 3 minutes.
- Stir in the sausage crumbles, tomatoes, and spinach and cook for an additional 2 minutes.
- Place 1–2 tablespoons into each muffin cup. *Option-top with 1 tablespoon of your favorite cheese here (ie. brie, mozzarella, feta).
- Next, whisk the egg whites (or egg substitutes) into a medium-sized bowl.
- Stir in the chili flakes, kosher salt, and black pepper.
- Pour about 1/3 cup into each muffin cup tin, topping off the veggie mixture.
- Bake for 25 to 28 minutes, or until the egg has puffed and comes clean with a toothpick.
- Cool in muffin tin for a few minutes. Run a knife around the edges to remove the egg muffins.
- Enjoy while hot for breakfast, a snack, as part of your sandwich for lunch.
- Add a little salsa or hot sauce for a kick, and/or a tablespoon of nonfat Greek yogurt for a creamy topping.
Notes
Makes 6 servings; 2 muffins per serving.
Store in an airtight container in the refrigerator to eat within 5 days, or in the freezer for up to a month. To reheat from the fridge, microwave for 30 seconds or until warm throughout. To reheat from frozen, microwave for 45 seconds or until warm throughout.
Store in an airtight container in the refrigerator to eat within 5 days, or in the freezer for up to a month. To reheat from the fridge, microwave for 30 seconds or until warm throughout. To reheat from frozen, microwave for 45 seconds or until warm throughout.
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