This is my go to for breakfast, especially when I know I won't have time in the morning. It's SO easy and they reheat well.
1. Spray or coat the muffin pan. I use olive oil on a paper towel to coat it.
2. Put your veggies (and cooked meat) in the tins.
3. Fill with eggs/egg whites. I use about 1/4c egg whites in each one.
4. Bake til done.
5. Store in refrigerator.
2. Put your veggies (and cooked meat) in the tins.
3. Fill with eggs/egg whites. I use about 1/4c egg whites in each one.
4. Bake til done.
5. Store in refrigerator.
*I make 3 days at a time. Mainly because I eat 4 each day and my pan holds 12. I don't know how they hold up beyond that.
You can eat them with fruit, sweet potatoes, toast, etc.
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