Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
1-2tbsfresh basil2 frozen dorot basil cubes - sold with the garlic at Trader Joes and other grocery stores - STAPLES for me.)*
1large handful of spinachroughly chopped (30 g)
1heaping cup of mushroomschopped (100 g)
A handful of diced tomates75 g
1/2cupdiced bell pepper60 g
1/2cupdiced onion60 g
3.5ozof good hamchopped (I use Costco's Canadian Bacon, 6 slices or 100 g)
1/2ozreduced fat feta14 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-- with so little fat these can really stick to a normal pan.)
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.