Clean and Jerk OT90 3-3-3-2-2-2-1-1-1 Build from 60%
5 rounds, for reps 1 Min at each station Row Assault Bike Double Under Rest
Egg muffins are the perfect make-ahead breakfast or snack and are loaded with veggies and protein. While I enjoy cooking, I don't love cleaning up after messy recipes. I have create a perfect formula to make egg muffins with the least possible dishes and overall mess! It involves pouring egg whites right into the muffin tin alongside your favorite veggies and add-ins!
There are three considerations when customizing your egg muffins.
Decide if you want to use egg whites, whole eggs, or a combination of the two. I tend to choose egg whites as I prefer to add cheese to my recipe for fats! I also like that one container of egg whites is enough for the entire recipe and increases the total protein content of each muffin. I simply add the veggies to my muffin tin and pour one carton of egg whites stright from the carton into each muffin cup - this saves a bowl and skips the whisking step. I know, I am the queen of lazy!
Egg white version = one 500g carton of egg whites
Egg whites + whole egg version = 1/2 carton of egg whites (about 1 cup) + 4 whole eggs
Whole egg version = 12 whole eggs
You can add additional protein to the recipe like lean sausage, ham, or bacon. I have made the recipe by chopping lean sausage and sauteing it alongside my veggies!
You can customize the flavour by adding the veggies of your choice. Chop your veggies into small pieces and saute them to remove excess water that would otherwise cause a "water-y" egg muffin. My favorite veggies include: