Saturday, March 29, 2014

Low-Carb Egg White Muffin

I know I mentioned yesterday that I don't typically eat a large breakfast, but rather enjoy having a little something small, just to get my day started.  With that being said, these little egg white muffins worked out perfectly!

This is definitely a recipe that I've been wanting to try for awhile now, mostly because they seemed like they'd be a great, make ahead, grab and go dish.  So, what finally inspired me to break down and give them a try?  That's easy.  My best friend for the past 29 years, Christina, is visiting us this weekend and I really wanted to make something that was not only healthy, but would also be a breakfast that we could enjoy whenever.

Overall, I'd have to say that it was a success!  These mini muffins are quick, easy, and reheat incredibly well.  I also love the fact that they're only around 60 calories a piece!

Low-Carb Egg White Muffins
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(Makes 12)
8 whites
1 egg
¼ cup fat-free cottage cheese (or less)
¼ cup chopped baby spinach
4 TBSP. chopped onion
¼ cup (or less) chopped green pepper
¼ cup shredded mozzarella cheese
4 TBSP. Feta cheese
3-5 TBSP. mini ham cubes
2 turkey sausage patties, chopped into pieces
2-4 TBSP. bacon bits
Dash of: chili powder, black pepper, and garlic powder

Preheat oven to 375 degrees and generously spray a muffin/cupcake pan with a nonstick cooking spray.  Set aside.

In a medium size bowl, combine the egg, and the egg whites and then whisk together until well combined.  Set aside.

Heat a skillet, with about 2-3 tsp. of olive oil, over a medium to high heat.  Next, add in the green peppers and let sauté until they begin to look a little tender.  This should take about 3-5 minutes.  You don’t want to let them cook fully, because you still have other ingredients to add.  After the peppers have cooked some, add in the chopped up onion.  Once the onion appears soft and translucent, add in the spinach leaves and continue to cook until the leaves begin to wilt.

In the bowl with the egg mixture, add in all the remaining ingredients, including the warm veggies.  Whisk, or stir together, until everything is well blended.  Pour the mixture into the muffin tin, filling each well about 1/2 full.  Once ready, I sprinkled on a little extra mozzarella cheese (that’s optional, but delicious)

Next, place the pan into the oven and let bake for 25-30 minutes.  Once complete, remove the pan from the oven and let cool for around 5 minutes.  After that, pop the muffins out of the pan and enjoy!

Source: Adapted from Eat. Drink. Love.


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