Egg White Veggie Muffin Cups

Breakfast for me is always SHAKEOLOGY!!!

That  doesn't mean that it is for everyone else in the family! Hubs really likes to have his for lunch so I have been trying to find a good recipe for egg white muffins and I finally found one that worked for all of us. Hubs has been working hard with Les Mills Pump for the last 5 weeks, so I will do just about anything to help him stay on track, which includes cooking!

Here is the recipe for Egg White Muffins.


Ingredients:

Coconut Oil Spray (i used olive oil Pam, I find that the coconut oil one doesn't work as well)
24 egg whites
12 spears asparagus
1 cup spinach trimmed
salt and pepper
cayenne pepper (to taste)

Instructions:
1. Preheat oven 350.
2. Spray Muffin Tin with spray (of your choice)
3. Whisk egg whites together with salt, pepper, and cayenne.
4. Pour into prepared muffin tin evenly. (make sure you have equal amounts per tin or they will not each come out right)
5. Add Asparagus to each egg white muffin.
6. Add Spinach to each egg white muffin.
7. Bake 25-30 minutes or until egg whites are set.
8. Remove from the oven and let sit for 5 minutes before serving.
9. Serve warm or save in the fridge for a quick and easy grab and go meal.

These exceeded my expectations!! You can use any vegetables that you want but we always need more green veggies so that is what I chose to do this time. I think next time I would cut the spinach up before placing it in the egg white mixture so that there weren't just huge piles of spinach (although it does look pretty in the photos :))