It has been quite a while since I stopped working with individual clients. I took a break for a year or two because I was traveling for work all the time and couldn’t commit. But now that I am settling into my new Manhattan apartment (photos and a write up on that soon!) and planning to make fewer trips, I will have more time to focus on clients. It is always so rewarding to work one-on-one with clients and see their habits change over time.
One of my underlying goals is to coach my clients towards lifestyles that are easy and sustainable for them! I know first hand that if things are not easy, people won’t do them. Shortcuts and seamless meal prep are crucial. And that is how I came to create this recipe – Egg Muffins! They are easy, portable protein that are super simple to make and keep in the fridge all week. Whether you need a protein rich snack or want to take eggs with you to work, this is your solution! They also make a great plane breakfast.
The best part about these is you can personalize them. I used veggies I had in my fridge that were going to go bad in a few days but you can use whatever you like! My favorite part of having eggs is biting into the yoke. So that is why I cracked an invdivual egg into each muffin. But feel free to whisk it in with the egg whites if you prefer that!
Recipe: makes 6 muffins
- 1/2 cup fresh spinach, finely chopped
- 4 small mushrooms cut into small pieces or 1/4 cup
- 4 cherry tomato cut into small pieces or 1/4 cup
- 1/4 cup onion chopped
- 4 egg whites or 3/4 cup
- 6 whole eggs for topping ( do not use XL eggs)
- salt to taste
- spices of choice- garlic powder, onion powder, chili powder…
Pre-heat oven to 350 degrees fahrenheit
- in a medium size bowl whisk together the 4 egg whites until slightly foamy and then add in spices and vegetables. You can also add in fresh herbs like parsley here.
- Prepare a muffin tray with non-stick spray then add the egg white mixture into 6 of the muffin cups leaving about 1/2 inch space in each muffin. Make sure there is still space to crack the additional egg
- Crack each egg into the muffin tray individually so you have 6 muffins, each with one egg on top
- Bake for 25-30 minute depending on how runny you like the egg. I cooked mine for 30 minutes to fully cook the yoke.
- Store in the refrigerator covered in an air tight container for up to 5 days.
These look great! Thanks for sharing. Wondering if these hold up in the freezer?
Wow, these egg muffins look so delicious! I love that they’re loaded with veggies, makes them even better!