This is another easy meal prep breakfast. These egg white muffins taste so good and are so easy to take with you on the go! This recipe makes 12 but you can always double to make more to share.
What you will need:
2 16oz egg white cartons
One package of sliced baby bella mushrooms, washed
One package of pre-washed spinach
Shredded cheddar cheese (or you could use feta)
1 tbsp of minced garlic
Salt and pepper to taste
- In a pan, saute garlic and mushrooms, until mushrooms are cooked and tender. Then, add 2 large handfuls of spinach. Let it cook down.
- Season with salt and pepper.
- Spray a muffin pan with non-stick spray, and in each cup, add a spoonful of the mushroom/spinach mixture.
- Pour egg whites in each muffin pan, leaving a little bit of room for it to bake.
- Sprinkle 1 tbsp of cheese in each muffin pan.
- Bake at 350 degrees until egg whites are cooked. Let muffins cool before removing from pans. Store in airtight container in fridge.
Recipe from Grace White at FitwithASD
