Words and Photos by Lottie Bildirici
One of my underlying goals is to coach my clients towards lifestyles that are easy and sustainable for them! I know first hand that if things are not easy, people won’t do them. Shortcuts and seamless meal prep are crucial. And that is how I came to create this recipe – Egg Muffins! They are easy, portable protein that are super simple to make and keep in the fridge all week. Whether you need a protein rich snack or want to take eggs with you to work, this is your solution! They also make a great plane breakfast.
Recipe : Yields 6 Muffins
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- 1/2 cup fresh spinach, finely chopped
- 4 small mushrooms cut into small pieces or 1/4 cup
- 4 cherry tomato cut into small pieces or 1/4 cup
- 1/4 cup onion chopped
- 4 egg whites or 3/4 cup
- 6 whole eggs for topping ( do not use XL eggs)
- salt to taste
- spices of choice- garlic powder, onion powder, chili powder
Directions:
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- Pre-heat oven to 350 degrees Fahrenheit
- In a medium size bowl whisk together the 4 egg whites until slightly foamy and then add in spices and vegetables. You can also add in fresh herbs like parsley here.
- Prepare a muffin tray with non-stick spray then add the egg white mixture into 6 of the muffin cups leaving about 1/2 inch space in each muffin. Make sure there is still space to crack the additional egg
- Crack each egg into the muffin tray individually so you have 6 muffins, each with one egg on top
- Bake for 25-30 minute depending on how runny you like the egg. I cooked mine for 30 minutes to fully cook the yoke.
- Store in the refrigerator covered in an air tight container for up to 5 days.
