This past weekend was pretty uneventful for me. I worked most of it and slept the rest I did find some time to make some yummy food!
I love having access to quick and easy breakfast options… I don’t know about you guys but I’m either not feeling motivated or I’m in a hurry and don’t have time to cook.
I’ve seen other peoples variations of Egg Muffins and thought I would make up my own!
These babies are perfect for anyone doing an Advocare 24 Day Challenge!
I love being able to sneak veggies like KALE into something, especially when you can’t even taste it! Dad forget you read that…. there is no Kale in these 😉
The best thing about these is they are so easy to make!
Veggie Filled Egg Muffins
32 oz Egg Whites
1/2 cup chopped broccoli
1/2 cup chopped kale
1/2 cup chopped red bell pepper
1/2 cup chopped onion
2 fully cooked chicken sausages, chopped (I used Trader Joe’s Brand)
1 jalapeño chopped, seeded if you don’t like to spicy
Salt & Pepper to taste
Pre-heat the oven to 350 degrees. Spray 2 muffin pans with no stick cooking spray. Next simply simply place a little bit of each ingredient into each muffin spot. I made 18 muffins with the ingredients. Save the egg white and salt & pepper for last. Pour egg white in to just fill above the veggies. Lastly season with a little bit of salt and pepper on each one! Place in the oven and bake for 15-20 minutes or until the egg is firm. Let cool before taking out of the muffin pan. Store in the refrigerator.
Serving Size: 1 muffin | Calories: 44 | Fats: 1 | Carbs: 2 | Protein: 7 | Sodium: 135 | Sugar: 1
I like to top mine with some Franks Hot Sauce! #addicted I think I have a problem… I put franks on everything!!
I hope you guys try these! They are so good and so simply to make! Chop stuff up and put in muffin pan. Also feel free to take out or add ingredients!
Are you lazy in the morning when it comes to making breakfast?
What’s your favorite grab and go breakfast food?
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