In this episode of Peak Eats we get a quick and easy but delicious and protein packed breakfast that you can use for an easy snack too!
Egg Muffins won’t take you long to make and you can freeze them too and they stay yummy!
Recipe :
24 tbsp egg whites
Small chicken sausage (split 3 sausages between 12 muffin cups)
Spinach
Can of rotel
Any and all veggies
Any spices
Preheat oven to 425.
Cut up all your veggies and protein.
Coat 12 cup muffin tin with olive oil cooking spray.
Shred spinach and put in bottom of muffin cups.
Fill with protein and whatever veggies you like!
Add 2 tbsp per cup of egg whites.
Cook for 20 mins.
Let cool and they should remove very easily!
I make 24 and keep 12 out for the week and freeze the other 12. I eat 4 of these at a time. That gives me 3 oz of protein and veggies! No carbs minus the veggies and no fats!
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