Here’s an easy and delish way to get some protein at breakfast. Even on the go. Make these on Sunday night and you’ll have a quick, healthy breakfast option all week long!

What you need:

  • 2 cups egg whites

  • 1 cup chopped veggies (spinach, mushrooms & tomato pictured here)

  • optional salt free seasoning, herbs, pepper, cheese to taste

  • 12 cup muffin tin

Preheat the oven to 350 degrees. Prep a 12 cup muffin with olive oil cooking spray. Divide the chopped veggies evenly among the cups. Pour the egg whites on top of the veggies and sprinkle with seasoning of your choice (I like to use dried basil), fresh ground pepper and sometimes I even add a sprinkle of Parmesan or feta cheese. Bake for about 18-24 minutes or until eggs are cooked through. Remove the muffins from the tin and cool to room temp before storing them in the fridge in an airtight container. In the A.M., pop them in the microwave for 30 secs – 1 min and enjoy!