These eggs can be stored for 3 to 4 days so make these on Sunday night or Monday morning so you have breakfast for the entire week if you and whoever eat two or three a day.
Makes 24 muffins.
Oil (used to line muffin pan before inserting ingredients)*
2 Muffin Pans (12 slots each)
2 Diced Bell Peppers
1 Diced Onion
3 Handfuls of Pre-cut/Pre-washed Spinach or Small Bunch of Leafy Greens
32oz Carton of Liquid Egg Whites
Salt and Pepper to Taste
The oven needs to be pre-heated to 350 degrees. I like to save energy and wait until after I finish cooking the veggies to pre-heat the oven.
Spray the slots in the muffin pans with oil or use a silicone brush to coat the slots. We prefer not to use commercial cooking spray because of it’s negative effects to your health, environment and non-stick pans. I highly recommend Wilton’s Excelle Elite Muffin Pans
* Alternatively, you can line the slots with muffin paper cups instead of using the cooking spray. I didn’t really like the way the eggs stuck to the paper but it’s doable and made it easy to transport from the kitchen to the car.