Healthy Start

I have been trying to eat a little healthier and cut out some sugar in my diet starting with breakfast. I saw this idea online and have tweaked it a bit. It's pretty easy to make on a Sunday and then you have something ready every morning throughout the week. I am on my second week of making these and I have to say they do keep you full! This week I added a few extra ingredients to make it spicy. There are plenty of options, but keep in mind the purpose is to eat healthy, so adding meat and cheese adds calories.

Egg White Muffins
Makes 12 muffins (2 eggs each)
Ingredients:
1 carton of egg whites or 24 egg whites.
Options:
Baby spinach
chopped onion
chopped red pepper
chopped jalapeno
chopped ham or canadian bacon
chopped mushrooms
Sriracha sauce
shredded cheese

Directions: 
-Preheat oven to 350 degrees
-Choose ingredients you prefer to use and maybe mix it up, so you have something different every day. chop if necessary.
-Spray pan
-Add chopped ingredients to each cup
-Add about 1/3 cup liquid egg whites or 2 egg whites per cup (depends on the amount of veggies and meat already in cup)
-Bake for 30 minutes.
-Immediately remove and let cool on a rack. Once cool, place 2 in a ziplock bag with no air to keep them all week in the fridge. In the morning, remove from bag and heat in microwave for 1 minute and Enjoy!!


Update Jan. 2017- I have been making these for over 4 years and still love them. My toddler now eats them for breakfast as well. I use full eggs for his. I would highly recommend using a silicone muffin pan. This is the one I use from Amazon. I still spray it really well, but it cleans so much easier using the silicone pan. I do not recommend freezing the muffins. Refrigerate and eat throughout the week. The more vegetables you use the soggier the muffin will be. I layer mine with spinach first, meat, small amount of peppers, egg whites and then sprinkle of cheese.