Egg Muffins Written By: Melissa Bluff Prep Time: 8 minutes Cook Time: 15 minutes Print Recipe Ingredients 3 tomatoes sliced 2 cups fresh spinach 1 carton eggwhites or 12 fresh eggs Salt and pepper to taste Instructions Lightly grease or use a spray to coat the muffin pan. Chop three tomatoes and set aside. Lightly chop the fresh spinach. Place spinach into each muffin cup. Drop tomato pieces on top of the spinach in each muffin cup. Pour about 1/4 cup of egg whites into each muffin cup (or 1 lightly beaten egg for each muffin cup). Bake for 15 minutes at 350. This is a quick, easy-to-make, and healthy breakfast that you can make on the weekend and pack with you for an on-the-go breakfast during the work week. It doesn’t involve many ingredients or a lot of prepping.
