Monday, June 22, 2015

Breakfast To-Go

When you're on the go and don't have much time, these little egg white muffins make an easy to go breakfast treat.

     I always see pictures on Pinterest of egg muffins and I recently saw one that included a sweet potato crust (Here's the link to that recipe that inspired my creation, definitely a lot more fancier looking then mine!).  I didn't take the time to click on the link and follow the exact recipe, which I probably should have, but the ones I made still turned out pretty good!  Scroll down to see instructions.

1. Preheat oven to 350 degrees.  2. Sauté greens in olive oil or coconut oil spray.  3. Shred sweet potato.  4. Season with your favorite low sodium or salt-free seasoning.
I used Flavor God - Garlic Lovers

5. Take 2 whole organic brown eggs and about one small container of egg whites and whisk together with the sautéed greens.  6. Place shredded and seasoned sweet potato in muffin tin.  7. Use a ladle to pour egg white mixture on top of sweet potato.  8. Pop into oven for 20 minutes, check to see if there is a bit of a golden crust on top, if not leave in for another 5 minutes.  9. Sprinkle with shredded parmesan if you'd like

10.  ENJOY! - Sweet Potato, Arugula, Egg White Muffins

**DISCLAIMER**I know mine do not look anything like the pinterest post that inspired me, but I'm still learning!!  #DontJudgeMe ;-)

1 comment:

  1. This is perfect! I am always on-the-go and always rushing out of the door without breakfast so I end up just spending a ton to get something at Starbucks! Thanks for sharing! I'll have to try this soon :)

    xo Raina