Just because it is eggs does not mean that you have to eat them for breakfast! Take a few minutes to make these bad boys in advance and heat them up when you are in a rush between kid activities! 5 ingredients · 20 minutes · 2 servings
Ingredients 1/2 cup Egg Whites 1 Tomato (medium, diced, juices drained)
1/2 cup Basil Leaves (chopped)
1 1/2 tsps Balsamic Vinegar
1/8 tsp Sea Salt
Directions
1. Preheat the oven to 350ºF (175ºC).
2. In a bowl, combine the egg whites, tomato, basil, balsamic vinegar, and salt.
3. Scoop the mixture into lined (or greased) mini muffin cups. Bake for 20 minutes or until cooked through.
4. Let cool before serving. Enjoy!
Notes: Leftovers Refrigerate in an airtight container for up to three days.
Want More Flavor? Add black pepper. Use whole eggs or a mixture of egg whites and whole eggs. Additional Toppings Add goat cheese or feta cheese.
MACROS: Calories 46, Fat 0g, Carbohydrates 3g, Protein 8g per 5 mini egg muffins
Going to try this recipe? Take a pic and send it to me! @strongirlsinc
Carolyn Food Coach Personal Trainer STRONGIRLS INC