Baked Egg White Muffins

Ever feel like you don't have a good breakfast to go? Cuz I feel like that all the time! You're running out the door and you grab some coffee and a banana...UM, that is not gonna be filling until lunch time!! Anyhow, I needed something that was satisfying, healthy, and quick to grab and go...not the easiest task to execute...but I stumbled upon this and knew I had to re-create! Make these Sunday night, and they shall last you all week!

Ingredients:
1 1/2 cups of baby spinach, chopped up
1/2 red bell pepper. diced (you can probably use any color but I had red on hand, mainly because they are my fave!)
1/4 red onion, diced
Egg whites - I bought a 32oz carton but didn't use the whole thing...probably used about 3/4 of it
1 tbsp Paprika
1 tbsp Garlic powder
Salt to taste

Directions:

Preheat your oven to 350 degrees. Start by chopping up your veggies...

I don't have a picture of diced onions but my guess is you know what they look like! Start by getting these into the muffin pan evenly..I used a Mini 24 muffin pan.

Now you want to pour in the egg whites slowly filling each one..

Once you've got those pretty much filled (don't worry, they don't overflow), you want to sprinkle in the seasonings...

Pop these into the oven for 25-30 minutes, and VOILA!!! Breakfast to go! Or pack them for a quick snack!

I like to get these into the small snack size baggies so that they're a quick grab from the fridge for me and the hubs before we head out! I also like to use them as a quick snack post workout! 

Hope they solve your breakfast problems, like they did for us! They last about a week in the fridge so you're set until the following Sunday! Not a bad deal right? =)

Recipe card: