Easy Healthy Breakfast Option – Egg Muffins

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As I’ve confessed to you before (see this post) I am addicted to protein shakes in the morning. However, I’ve gotten a couple messages from readers asking for a different option. This is a post I wrote for my old blog and thought some of you might enjoy it also. It’s an easy breakfast option that you can feel good about eating. (Note: You can make these ahead of time on Sunday afternoon and have your breakfast done for the week).

Ingredients needed:
6 eggs
1 cup liquid egg whites
Non-stick cooking spray
Any veggies/meats or toppings you want to put in your muffins

Step one:
Crack open 6 large eggs into a bowl.

Step two:
Add in one cup of liquid egg whites (I buy the Target brand but any brand will do)

Step three:
Whisk together and then pour into a greased muffin pan.

Step four:
Gather any ingredients that you want to include inside your omelets.

For ours,  we chose spinach (Frozen chopped spinach that I defrosted and drained), onions, and Canadian bacon, plus a little low-fat cheddar cheese.

You could use almost anything here. I love when I make them also with canned tomatoes (drained), green peppers, ham, cheddar cheese, olives…whatever you have on hand!

Step Five:

Drop in any toppings/ingredients that you want to put in your omelets (Save your cheese to go on after all other toppings).

Step Six:
Bake in a 400 degree oven for 17-20 minutes.

Step Seven:
Allow to cool, remove from pan, and store in refrigerator for up to 1 week.
To heat up two muffins, microwave 30 seconds, then I like to top with Franks Hot Sauce.  It’s a delicious, fast, easy breakfast that you can feel good about eating.

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