‘Mini egg omlettes’ cooked in large batches are very high in protein and nutrition dense. So easy to prep on the weekend so they are ready for you all week long. These freeze great too!
5 whole eggs
1.5 C egg whites
Coconut oil for greasing pan
Toppings of your choice, cut small: assorted herbs (thyme, oregano, basil), shredded zuchinni, tomatoes, scallion, ham/bacon, bell peppers, goat cheese/cheddar/parmesan, mushrooms, red chili flakes
Preheat oven at 350.
Mix all ingredients together, reserve some cheese for the top if using.
Grease muffin tin with coconut oil well to prevent sticking.
Scoop egg into each tin and top with remaining cheese
Place in oven for 12-15 minutes. Keep checking to make sure it doesn’t overcook or it could get rubbery and dry. They are done when there isn’t a ‘vigourous’ jiggle in the middle when you shake the tray and it bounces back when you touch it.
Time saving tip: As you cut veggies for dinner, put some aside in a bowl to make these muffins. Chop once = two meals!