Feel free to switch it up based on whatever happens to be kicking around in the fridge that needs to be eaten. See "Notes" below.
Ingredients
4 medium
Egg
4 egg white
Egg white
(or 4 whole eggs)
1/4 cup
Partly skimmed milk, 2% M.F.
(or plant-based milk)
1/2 cup
Spinach
(fresh; roughly chopped)
1/4 cup
Broccoli, raw
(cooked & finely chopped)
1/4 cup chopped
Red bell pepper
1/2 tsp
Sea Salt
1/2 tsp
Black pepper
1/2 cup shredded
Mozzarella cheese
(omit for dairy free or use vegan cheddar)
1/4 cup
Chives
(chopped)
6 muffin
English muffin, whole-wheat
(split & toasted)
Instructions
Preheat oven to 350°F (175°C). Lightly grease a six-cup jumbo muffin tin or line with silicone muffin liners. You can also use a square baking dish and cut the egg mixture into sandwich-sized squares (approximately 6-9 squares) after cooking.
Meanwhile, in a large mixing bowl, whisk together the eggs, egg whites, and milk. Add the vegetables, salt and pepper, and cheese if using. Pour into the prepared muffin tin, then finish with a sprinkle of chives.
Bake in preheated oven for 25-30 minutes, or until the eggs are lightly puffed and set in the center. Let cool in pan for 10 minutes, then gently slide out with a butter knife and divide into zip-top bags for the week.
To reheat, microwave for 1 minute on High or until warmed through, then sandwich between the toasted English muffin halves and enjoy!
Notes:
As long as you’ve got 1/2 cup green, 1 cup cooked veggies (or 1 cup cooked vegetables and ¾ cup diced cooked meat), ½ cup grated or crumbled cheese, and ½ cup chopped fresh herbs, you’re all set for a tasty breakfast treat!
