Super easy, super healthy, and super delicious, these breakfast bites are ideal to make ahead for weekday mornings.

Ingredients

  • 4 ounces baby spinach leaves
  • 2 ounces mixed vegetables (like broccoli, peppers, asparagus)
  • 1 scallion
  • 400 grams liquid egg whites
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

  1. Preheat the oven to 350° F.
  2. Spray a 12-cavity muffin tin generously with nonstick cooking spray.
  3. Finely dice the scallion and set aside. Finely dice the vegetables and place in a large skillet.
  4. Set the skillet over medium high heat, and pour in 1/4 cup of water. Cook the vegetables, stirring frequently, until the water is completely evaporated and the vegetables are softened. Transfer to a large mixing bowl.
  5. Pour the liquid egg whites into the mixing bowl. Add the salt and black pepper. Fold with a rubber spatula to distribute the vegetables.
  6. Divide the mixture equally between the 12 cavities of the muffin pan.
  7. Transfer the pan to the middle rack of the preheated oven.
  8. Bake the egg muffins for 20-25 minutes, until they are lightly golden on top and a toothpick inserted in the center comes out clean.
  9. Remove the pan from the oven. Allow the muffins to cool for five minutes in the pan. To remove, run a sharp knife around the edge of each muffin and lift up at an angle.
  10. Plate and serve.
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