Good morning! Hope you all had a great weekend! Mine was very full. Lots of fun, projects and cooking! I ended up making six key lime pies for a party my parents we having (Jimmy Buffet's Margaritaville themed, so fun!), and because I had so many egg whites left over, I decided to use them to make other goodies: coconut macaroons and egg muffins. Yum! Saturday morning, I whipped these babies up! I packed them full of veggies, egg whites and a little bit of cheese. They were scrumptious!
Egg Muffins with Veggies, yields 12
5 eggs OR 10 egg whites* 2 c. kale, chopped 1 bell pepper, diced 1/2 c. onion, diced 1/3 c. Parmesan cheese, grated 1 tsp. butter or oil, optional Spices, to taste, optional
*This time around, I only used egg whites. In the past I have used this same recipe with whole eggs, and they taste just as delicious.
Begin by sautéing onion for 1-2 minutes (either in a little oil or butter, or with a bit of water), then add in bell pepper and kale. Sauté together for about 4-5 minutes, or until all is soft and kale is bright green.
While veggies sauté, whip eggs in a large bowl. Add in sauteed veggies, diced tomatoes, cheese and spices. Mix, and place in cupcake pan. I suggest placing the mixture directly in the pan without a cupcake liner, as you can end up losing half your muffin to the paper. Cook at 375° for 17-20 minutes.
This recipe is so versatile, that you can easily use different veggies or cheese. You can also store them in the fridge for up to 3 days, or in the freezer for a few weeks and take them out to heat up as needed.
Enjoy, and let me know if you try this recipe. Have a great week!