Author: Fitness and Nutrition Expert: Andrea Wise
If you like eggs as much as I do – this recipe is for you! Gluten-free Egg Muffins are fast, healthy, and versatile. Make a quick batch on Sunday and have warm breakfast in seconds every morning during the week. Feel free to sub the vegetables and/or add some meat if you wish to create some variety for your week! Store in your refrigerator and just pop in the microwave for 30s or less for an instant warm breakfast/snack.
3/4 c mushrooms chopped
2 handfuls of spinach chopped
8-10 oz egg whites (or mix of eggs and egg whites)
Maldon salt to taste
Fresh cracked black pepper
Mix mushrooms, spinach & egg whites. Season with salt and pepper. Spoon into oiled muffin tin (I like coconut oil or spray) Bake for 20 minutes at 350 and enjoy!