Get ready to change the way you meal prep with this quick and easy healthy breakfast.
Eating a healthy breakfast is so important to start your day off right. With these egg muffins, you prepare an entire week of breakfast ahead of time.
Preheat Oven to 350
Spray Muffin Pan with Pam
2 containers of liquid egg whites
2 orange or red peppers
1 bunch asparagus
1⁄2 white Onion or Red Onion
Seasonings of your choice, my favorites are fresh cilantro or basil.
Dice all veggies into tiny pieces or use pre-cut veggies to make things even easier!
Put a small amount of each veggie into each muffin slot and top with seasoning.
Then fill the rest of the space with liquid egg whites, leave some space at the top so the egg whites don’t spillover.
Bake for 20-25 minutes or until the egg whites are no longer runny.
*Using the already chopped veggies from HyVee makes this recipe even faster! Reheat the next day in the microwave and top with a little parmesan cheese, Enjoy!
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Want another quick and healthy breakfast idea?
Check out, https://laurenandreakennedy.com/2020/07/02/aloha-overnight-oats/
Need to get some tools to make your quick and easy healthy breakfasts?
Get your muffin pan here: https://amzn.to/30qynpf