1-2 tbs fresh basil (2 frozen dorot basil cubes) – sold with the garlic at Trader Joes and other grocery stores – STAPLES for me.)*
1/2 tsp salt
1/2 tsp pepper
1 large handful of spinach, roughly chopped (30 g)
1 heaping cup of mushrooms, chopped (100 g)
A handful of diced tomates (75 g)
1/2 cup diced bell pepper (60 g)
1/2 cup diced onion (60 g)
3.5 oz of good ham, chopped (I use Costco’s Canadian Bacon, 6 slices or 100 g)
1/2 oz reduced fat feta (14 g)
Preheat oven to 350 and spray muffin pan (or place THIS SILICONE ONE on top of a baking sheet– I’m obsessed with it, they pop right out.)
Whisk first seven ingredients together thru the salt and pepper.
Chop veggies and divide them evenly between muffins, do the same with the ham.*
Pour egg white mixture over each pile of veggies and ham.
Sprinkle with feta
Bake for 30-35 minutes. (I always do 35. All the veggies make these want to stay wet. If that bothers you, maybe skip the tomatoes and/or saute the veggies before to shed some water. I kind of like ’em like that.)
Eat warm and store the rest in a container in your fridge for easy breakfast/snacks all week.
If you don’t love egg whites, feel free to sub out 3 tbs increments of whites for a whole egg. This is one of those things I just like to be as light as possible so I can splurge more elsewhere!
*I’m obsessed with these frozen dorot garlic and basil cubes. I usually pick mine up at Trader Joes and I always stay stocked on the garlic. I ONLY use these for garlic now… the basil works for some things, certainly not the same as fresh basil but I love it mixed into things like these quiche or ESPECIALLY in the garlic basil aioli on this chicken sandwich.