Recipe: Egg White Muffins

Happy Monday morning y'all! I am faking enthusiasm for my first full day back at work. One thing that is making this Monday a bit better is the Lilly Pulitzer sale! My Christmas money is going to be put to good use!!  Today I am sharing one of my favorite new recipes that is perfect for new year's resolutions. Last night I made an entire batch in advance and froze them for breakfast on the go.

Egg White Muffins
Servings: 4
Serving Size: 3 muffins

Ingredients
2 1/4 cups liquid egg whites
Spinach (torn into small pieces)
Tomatoes (diced)
ANY other veggies you want to add!
Mrs. Dash (I use Garlic and Herb Flavor)
Makes 12 individual egg muffins
Serving Size- 3 muffins

Directions
Preheat oven to 350 degrees. Sauté or steam veggies. Spray a muffin tin with nonstick spray. Fill each muffin tin 1/3-1/2 way full with veggies.  Add 3 tablespoons egg whites  to each muffin tin. Sprinkle a bit of Mrs. Dash on the top of each muffin tin. Bake for 20 minutes. Promptly remove muffin tin from oven and take egg white muffins out and place onto plate to cool. This helps prevent soggy egg muffins.

Enjoy immediately or place in air tight container in fridge for 2-3 days. They can also be frozen in individual freezer bags and then pop them in the microwave for 30 seconds when  ready to eat. These are great if you don’t have a lot of time for breakfast (like me!) and can be enjoyed on the go.  Have fun experimenting with different flavors by adding different veggies, cheese or meat.