Omelet Muffins

If you are limited on time in the morning, these omelet muffins will be just the thing you will love as a healthy grab-and-go breakfast! Filled with fresh veggies of your choice, these omelet muffins are an easy breakfast option to add to your meal prep menu!

Ingredients

• Approximately 10-12 Egg Whites, or 1 - 16 oz container of Liquid Egg Whites.

• Include any chopped veggies of your choice:

  • Bell Pepper

  • Onion

  • Mushrooms

  • Tomato

  • Spinach

  • Basil

• 1 tsp Garlic Powder

• Himylayan Pink Salt, to taste

• Optional: Shredded Cheddar or Mozzarella Cheese, Avocado

Instructions

• Coat a 12 cup muffin tray with non-stick cooking spray.

• Divide the veggies among the cups.

• Optional: sprinkle shredded cheese into each cup.

• Pour the egg whites evenly over the veggie cups and add a pinch of salt to each.

• Bake at 350 degrees for 15-18 minutes, or until the eggs are set and just golden.

• Let cool on a cooling rack before storing in an air tight container.

Meal Prep Tip: 46 grams of liquid egg whites is equivalent to approximately 1 egg. You can easily measure out the amount of liquid egg whites per cup needed for your specific nutrition plan.