The perfect healthy grab-n-go breakfast solution. Simply bake ahead and throw them in the freezer for an instant-ready protein punch that'll keep you going all day.
- 1 carton
Vegetable of choice
shredded cheese, optional
Line a muffin pan with muffin liners, then grease with cooking spray.
Whisk together egg whites and desired ingredients, then divide the mixture evenly to muffin cups.
Bake at 350°F for 35 minutes, or until egg whites are fully cooked.
Can store in freezer. To reheat, pop the egg white muffins in the microwave for 45-60 seconds.
Credit to Spiffy Kerms