Back to School Edition: Quick & Easy Egg Muffins

Tick ..tock Tick ...tock 
Back to school in t-minus two weeks
For those of you that are teachers or need quick-on-the go breakfasts, you've come to the right place. 
Sidenote: If you haven't seen my magical overnight oats, definitely check those out.

Today I'm going to focus on the 'use what you have' egg muffins I have been whipping up for years. 

Ingredients:

1/2 container or 8 oz 100% Liquid Egg Whites (I buy the Costco Brand, Kirkland)
1/2 cup cherry tomatoes, sliced
1 cup spinach
Handful of Parmesan Cheese
S&P to taste 





Directions: 
Mix all ingredients together and pour an even amount into a greased, non-stick muffin tin 
Cook for 20-25 minutes at 350 degrees or until fully cooked

Nutrition Facts Per Serving

Serves: 8-12

Serving size: 2 muffins

Calories: 74

Fat: 2.7 grams

Carbs: 5.3 grams

Dietary fiber: 1.7 grams

Protein: 8.3 grams

I like to call these 'Use What you Have muffins' because you seriously can use whatever veggies you have in the fridge. Especially if something is going bad, and you need to use it like, ASAP, you can whip these up.

Variation Examples:
String beans, onion, asparagus, broccoli, zucchini, arugula, peppers, I even just made a batch last week with some lentils I had lying around!

They stay for over a week in the fridge!

I heat them up for 30 seconds in the micro for my commute or when I get to work!

Bon Appetito, a great & healthy way to start your day