Happy Monday, friends! I hope your weekend was as fun and productive as mine was! To be honest, I am surprised how productive it turned out to be, but felt so great this morning when I woke up and thought back to how much I accomplished. Nick was in a wedding this weekend, so Friday and Saturday was consumed by lots of food, booze, old friendships, new friendships, and a pretty great wedding. But when I woke up yesterday, I had a motivation unlike anything I’ve ever had on a Sunday!
We went to Menard’s and purchased the last of what we needed to complete our front door overhaul (Coming soon on the blog!), I went through my entire closet, drawers, scarves, and jewelry and ended up with four big boxes of items to donate to Goodwill, I did all of my meal planning for the week, and made this healthy snack that I’m pretty excited about – Veggie Egg Muffins.
They are the easiest things in the world, and quite honestly you can put whatever you want in them. Being a person that LOVES to snack and graze on food, it’s important that I have something healthy at my fingertips that can take the edge off of my hunger. I’ve gotten quite a bit better at not snacking, now that my stomach is starting to shrink from eating cleaner, but I’m just like anyone else and I have my good days and my bad days. What I’ve realized is that snacking doesn’t need to be bad, as long as you’re making good choices.
For my Veggie Egg Muffins I chopped up peppers and tomatoes, and added in some cheddar cheese.
Once all the muffin spaces were filled, I took a spoon and mixed it all together so that the veggies and cheese weren’t layered. Next, I took egg whites that I purchased at the store and filled the muffin tins.
Disclosure – I filled the first muffin spot to the top with the egg white mixture, then I remembered that eggs will rise, so I stopped about a quarter of an inch before the top for the rest.
Bake at 350 degrees for about 25 minutes and ta-da! You have a super healthy snack for the rest of the week! Simply reheat in a microwave for about 30-45 seconds!
Veggie Egg Muffins
- Peppers, diced
- Tomatoes, diced
- Shredded Cheese (Your favorite kind!)
- Egg Whites
- Salt and pepper, to taste
1. Preheat oven to 350 degrees.
2. Spray a muffin tin with nonstick spray (This is important – you’ll have a difficult time getting your egg muffins out if you don’t!)
3. Put your veggies and cheese in each tin.
4. Using a spoon, mix your veggies and cheese together.
5. Pour egg whites in each tin, leaving a quarter of an inch at the top of each tin.
6. Bake for 25 minutes, and let cool. Using a knife, pop out each muffin and package up into snack size portions. Enjoy!