If you are like me and lead a hectic lifestyle but eating clean is a priority, then healthy portable snacks are a must.
If you have healthy food handy all the time, then you will be less inclined to buy or grab the nearest processed junk when you become hungry. But while it is easy to take a piece of fruit with you or some nuts, packing a healthy snack that provides you with protein is a bit trickier.
If downing protein shakes is not your thing, then these egg muffins might be perfect for you since they are super healthy, low in fat, and full of protein. They are also made from whole foods — nothing in them is processed and they are full of antioxidants, vitamins, and minerals.
Egg yolks contain all the fat-soluble vitamins — A, D, E, and K — while the chopped veggies contain carotenoids, lutein, zeaxanthin, and lycopene, as well as other minerals and micronutrients that are all essential for optimal health.
These muffins are so quick and easy to make. I have the prep time down to about four or five minutes (if I use an egg white mixture and don’t separate the whole eggs myself) and each tray of twelve muffins lasts me a few days. Give these a try and let me know what you think!
Tomato, Mushroom, and Spinach Egg Muffins
These muffins are so quick and easy to make. I have the prep time down to about four or five minutes and each tray of twelve muffins lasts me a few days.
- 4 eggs
- 4 egg whites
- 1/2 cup organic unsweetened Greek yogurt or almond milk
- 1 cup or chopped mushrooms
- 1 cup of chopped spinach
- 1 cup of chopped tomato
- Salt and pepper to taste
Preheat oven to 350 degrees F.
In a large bowl, mix eggs, egg whites, and yogurt or almond milk. Beat thoroughly.
Add chopped vegetables to egg mixture, and season with salt and pepper.
Pour into muffin trays, filling 2/3rds of the way to allow for room to rise.
Bake for 20 minutes.
This recipe is compliant on Kickstart and Lifestyle levels if you use yogurt. It is compliant on Performance level if you opt for almond milk.