Eggs are great, but I don’t normally do eggs first thing in the morning. I prefer them late morning around brunch or even for dinner, scrambled and smothered in cheese. My husband on the other hand is a big fan of eggs, just not the yolks. He puts egg whites in all kinds of things, even his oatmeal. Yuck. So needless to say he was all for trying these bad boys out. Honestly, I was skeptical. They turned out okay, he enjoyed them for a quick breakfast on the way to work. Me, on the other hand, not so much. I even tried adding some cheese to a few to see if it made a difference and the result was… meh. Now, I understand the health benefits and all, but that only works if you’ll actually eat it, am I right?
- ½ carton of liquid egg whites
- ½ bunch asparagus, sliced in ½” chunks
- ½ head of cauliflower, heads cut off and crumbled
- 1 cup grape tomatoes, quartered
- 3 green onions, chopped
- 1 tsp diced jalapeno peppers
- ½ tsp garlic powder
- 1 tsp dried oregano
Preheat oven to 375 degrees. In a small bowl pour half the container liquid eggs, adding in the garlic and oregano. Whisk to mix. In a silicone muffin pan (large 6 muffins), portion out vegetables starting with cauliflower. Pour eggs mixture to cover each muffin cup, approximately ¾’s full. Bake in the oven for 20 minutes, serve warm or cold. Store in the refrigerator for up to 4 days for an easy snack or meal.
Adapted from: This Lil Piglet