With the start of the New Year many people have made it their goal to lose weight or get fit and that is fantastic. But if you really want to succeed you will need to have some sort of plan. Eating a healthy breakfast is one of the keys to losing weight. It truly is one of the most important meals of the day. But if your household is anything like mine, mornings aren’t exactly the best time to prepare a quick and healthy breakfast. That’s one of the reasons I love making these Healthy Egg White Muffins. They are quick, easy, taste delicious and best of all can be made ahead of time. I will usually whip up a batch of these on Sunday and then put them in a container in the fridge to easily grab throughout the week. 
Healthy Egg White Muffins Recipe
- Muffin Tin
- Cooking Spray
- Egg Whites (At least 24)
- Variety of Veggies (I used mushrooms, tomatoes and spinach)
- Salt and Pepper
The first thing you want to do when making these egg white muffins is preheat your oven to 350 degrees. Next you’ll chop all your veggies into bite size pieces 
Fill the cup with 2 egg whites but be careful not to over fill your cup. You’ll want it filled to almost the top but not over. You can either use fresh eggs or the egg whites that come in a container at the grocery store. This is my preferred way to make these because it is so easy.
Add your desired amount of salt and pepper. Pop in the oven at 350 degrees for 20-30 minutes depending on the desired consistency.
Let cool for 5-10 minutes then carefully remove from the pan and let cool completely. Place in a ziploc bag or plastic container and put into the fridge. When your ready to eat one or two, place them in on a microwave safe plate
One of the best things about these Egg White Muffins is that you can mix things up and add whatever ingredients you like. You can even make these for your kids and add ham and cheese, they are delicious.
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