Busy mornings, when I’m running short on time, breakfast needs to be quick but filling to power through the morning. Personally on busy mornings, I don’t make eggs because a) I’m short on time b) I don’t feel like dirtying a pan. I found a simple solution to enjoy eggs for busy mornings. These make-ahead mini egg white frittatas are so simple to make and breakfast is ready to go all week. This recipe is so versatile. Add whatever veggies you like!
Start your morning out healthy! Pair these mini egg white frittatas with some fruit and toast for a balanced breakfast.
Mini Egg White Frittatas
Makes 12 servings
1. Preheat the oven to 350 degrees F. Line a muffin pan with cooking spray.
2. Fill each muffin tin with 1 tbsp spinach, 1 tbsp mushrooms, 1 tsp onions, and sprinkle with salt and pepper.
3. Pour 3 tbsp of egg whites into each muffin tin (filling the muffin tin about 3/4 full).
4. Bake in the oven for 15 minutes.
(nutrition facts based on calorie count – per mini frittata)