Egg White Muffins - #breakfastfordayssss

Okay, so many of my clients have gotten random variations of this recipe from me. Why? Because I never do it the same, and it is extremely adaptable...so I'm always encouraging my peeps to make it their own. #claimit

This is how today's version went:

12 eggs (removed 8 yolks...I typically go for a 1:43 or 1:4 egg white:whole egg ratio)
3/4 of a pound fresh sausage (or 3 fresh sausage links, removed from casing)
1-2 slices of black forest bacon
1/4 sweet onion, diced
1/2 red pepper, diced
handful of spinach, shredded up
whatever seasonings you want to add, to taste (this will change for me, depending on the type of sausage I use

Preheat oven to 350. Brown the sausage and bacon on the stovetop until fully cooked, then let cool. Toss everything in a bowl. Mix. Distribute mixture into muffin tin (I strongly recommend investing in a silicone muffin "tin." Nothing will stick to it, and it is incredibly easy to clean. And, probably costs the same as a normal muffin tin, so save yourself the scrubbing). Leave in oven until the muffins are firm. When removed from the oven, immediately remove from the muffin tin so too much condensation doesn't build up around them, and they can cool properly.


I typically grab a couple of these for a snack, breakfast, evening snack, all of the above. So easy to make in mass quantities, you really have zero excuse to make that stop at starbucks for a "protein box" with cheese and peanut butter (ummm...where's the protein?) breakfast. #grabandgo