Wednesday, February 10, 2016

Easy Egg Muffins


Last week, I told y'all here that I would be sharing an easy egg muffin recipe with you guys - so today I'm here to deliver that recipe! I came up with this recipe a few weekends ago when I was trying to clean out the refrigerator and use up all of our food before going back to the grocery store. I kind of just played around with what I had, and viola - these yummy egg muffins were created!

We always have kale in our fridge, because we use it a lot for cooking and also for smoothies, but some weeks it's hard to use it all because we buy a big bag of the baby kale greens. So instead of spinach (which is what you usually see in egg muffins), I decided to add kale. I also always have this chicken sausage in the fridge - I use it all time for breakfast and dinner recipes, so I decided to pair the kale and chicken sausage with a red bell pepper and egg whites to make breakfast muffins!


You can, of course, crack eggs and separate the yolk to get your own egg whites, but I find it much easier to just buy a carton of liquid egg whites. I start out by cutting the sausage links in half, and place each half in each cup of the muffin tin. Then I cut each half into small slices (you should get about seven or eight slices for each muffin cup). Tip: don't forget to spray your pan first so that the muffins won't stick! Next, I add a few bell peppers to each muffins cup and then the kale.






After all three ingredients are in the muffin tin, I carefully pour 3 tablespoons of the egg whites into each cup. (Tips: 3 tablespoons equals 1 egg white. You can also use a whole egg to make these instead of just the whites, but I was just trying to keep the Weight Watchers points down!) salt and pepper in each cup after you've filled them with the egg whites and use a spoon to mix all the ingredients in each cup together.




Then bake at 350 degrees for about 25-30 minutes - that's it! Four easy ingredients combined to make the easiest (and very healthy) egg muffins. I wrap the muffins up after they cool and put them in the refrigerator for us to eat on all week. The best part - you can have TWO muffins for just ONE Weight Watchers Smart Point (!!).



Ingredients:
Handful of baby kale greens, chopped
Egg whites, 1 for each muffin cup
Chicken Sausage (I use Al Fresco All Natural)
1 red bell pepper, chopped
Salt and pepper to taste

Directions:
-Preheat your oven to 350 degrees and spray muffin tin
-Cut the chicken sausage links in half 
-Place each half in a muffin cup and cut into slices
-Place chopped pepper and kale in each muffin cup 
-Pour 1 egg white into each muffin cup
-Salt and pepper each cup to taste
-Use a spoon to mix ingredients in each cup
-Bake for 25-30 minutes and let cool before taking out of muffin tin

Please let me know if you try these out - I would love to hear what you think. Chris loves them and asks me to make them every weekend so we will have them to eat on throughout the week. They are great for on the go breakfast - warm them up for a few seconds in the microwave, wrap them in foil, and eat them on the way to work! Do you have a good recipe for egg muffins? I feel like you could throw just about anything in the muffin pan, bake it, and it would be good. Ha! As always, thanks for reading!
Pin It button on image hover