A fast breakfast can still be healthy and delicious. This quick and easy recipe will help you prepare for the morning rush. With just a little preperation the night before.
I love these delicious egg white muffin omelettes that are high in protein, low carb and gluten free. You can add any kind of vegetables you like, but I find it easier to chop these up the night before so they are ready to just throw in the next morning. I make extra , wrap them individually and heat them up for a perfect mid-day snack.
My favorite is spinach (pre-washed), peppers and Cabot cheddar cheese (Extra light 75%less fat)
These easy muffin omelettes are great for kids to learn cooking skills, introduce vegetables and also teachs them about healthy eating.
- Preheat oven to 350 degrees F. Spray 12-cup muffin tin with nonstick cooking spray, you can also line with muffin tins, just make sure you spray the inside of the muffin tins.
- Fill each muffin tin 1/4-1/3 full with veggies and herbs of choice. Add in 1 tablespoon of cheese to each muffin tin.
- In medium bowl whisk together egg whites, eggs, and milk. Fill each muffin to the top with egg mixture, pouring over the veggies already in each tin. Bake for 20-30 minutes or until risen and slightly golden on top.
- Let cool for a few minutes, then remove from tin.