Eggs are great source of protein and they make sense for the morning, especially if your goals is to lose body fat and add or maintain muscle. I mean, who wants to eat fish or chicken that early!?! And personally, I like to save my protein shake for late in the day for a quick snack I can make anywhere. So, I eat eggs just about every morning. I am really loving these make-ahead egg muffins for mornings I have early classes or appointments or for days I just can’t seem to do more than get my two lovely daughters ready and out the door for school.
These muffins are also a favorite during my Bikini Boot Camp Online Nutrition Coaching program and now I am posting them for you! They make make any breakfast simple, no matter how busy you are. So, no excuses for skipping breakfast now!
Add a serving of oatmeal, Ezekiel Bread, or whole-grain bagel and a serving of fruit for a simply and complete breakfast!
1 1/2 cup (after cooking) spinach
3/4 cup crumbled feta
2 cups egg whites (16 egg whites)
Optional: 1 diced red pepper and 1/2 diced onions
*You will need about 5-6 cups of fresh spinach. Also, be sure that the feta is crumbled up very well before adding to vegetables.
Preheat oven to 350.
Lightly sauté spinach, pepper and onions.
Combine feta with vegetables and then fill muffin tins evenly. Pour egg whites into the muffin tins until 3/4 full. Bake for 25 minutes. Store them in the refrigerate and warm up right before eating.
makes 12 muffins
By Niki Gauthier
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