These days, the name of the game is “make-ahead meals”. Anything I can do to whip something up on Sunday and eat until my next day off on Wednesday has been a complete life saver for me.
I’ve always been really good at planning dinners—it’s breakfast and lunches that really get me down. That’s when I decided to get on board the fad of making your meals in a muffin tin, and boy am I glad that I did!
I will make about eight of these at a time and eat them over two days. They’re packed with protein, heart healthy, and adorable. Make a batch for your next brunch party—your guests will love them! The recipe below will make about 8 muffins.
Here’s what you need:
- 1/2 cup egg whites
- 4 whole eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced red onion
- 1/4 cup diced celery
- 1/4 cup diced orange pepper
- Salt & Lemon pepper to taste
(I know what you’re thinking, and yes! Lemon pepper! It’s the secret to great scrambled eggs—trust me. A dash of that in lieu of regular black pepper adds a little zing to an otherwise simple dish.)
Preheat the oven to 350. Grease a muffin tin using a baking spray.
Mix all ingredients in a large bowl. Using a 1/4 cup as a measure, scoop the egg mixture into the greased muffin tins.
Bake for 25-30 minutes.
The best part about this recipe is how easy it is to mix it up. Add 1/2 cup of diced breakfast protein of your choice—bacon, sausage, ham. Or swap out the vegetables for spinach, onion and mushroom and add mozzarella cheese. They are so versatile and your whole family will love them.