healthy, yummy egg white "muffins"

So one of my major goals this year is to make healthy eating a standard in our home.  We do a pretty good job of that already, but I want to do even better.  I'm trying to make most of my food; i.e. eat less packaged and processed foods, but here's the catch - I NEED EASY!  When it comes to eating breakfast and lunch, I'm lazy and busy.  I know I stay at home and my baby is only 6 1/2 months old, but trust me y'all, somehow the days fly by and it's 4 pm and I haven't truly nourished myself all day.  Just eaten snacks!  Chocolate covered pretzels here, a scoop of guacamole there.  I'm also pretty lazy when it comes to fixing myself a meal.  I'm not sure why this is honestly, but when it's just me at home, it's very unlikely that I will take the time to whip up a yummy salad filled with chopped fruits, veggies and nuts - unless they are already prepared for me.  So, I've been working on easy, yummy, healthy foods that I can prepare in advance (like chopping up those fruits and veggies ahead of time for my salad)!  

Enter these egg white "muffins."  I made 10 (2 for each morning of the week) and put them in zip lock bags.  Every morning I take 2 out, heat them up, and boom - healthy, protein packed breakfast done.  So I can feed myself while I'm feeding my baby!  

I took this recipe and adjusted it a bit, mainly because I used what I had at home, but there are a million different ways you can change these and make them your own!

1. Spray or oil a muffin tin and fill each hole with yummy fixins!  I used spinach and cheese, but plan to add peppers next time too.  You can add onions like this recipe suggests, and really anything you want (broccoli, mushrooms, ham).

2. Pour egg whites over fixins (if using whole eggs, use 2 egg whites per muffin).

3. Bake at 350 for 20-30 minutes.

4. Let cool completely and store in Ziploc bags for the rest of the week!  These can be frozen too!

Find me here: Twitter | Instagram | Facebook | Pinterest | Subscribe