5 Ingredient Breakfast | Egg White Omelet Muffins - iNeed a Playdate 5 Ingredient Breakfast | Egg White Omelet Muffins iNeed a Playdate a Blog for Northeast Ohio Moms

6.03.2014

5 Ingredient Breakfast | Egg White Omelet Muffins


Thursday is the kickoff of Dads, Grads, & Everyone in Between Giveaway Hop!  Forty plus bloggers will have some pretty exciting prizes to giveaway!  If you have not participated in one before you are in for a big treat. Each blogger will have links to all the other bloggers who involved so when you enter my giveaway you can easily hop to the next blogger and their giveaway.

My giveaway is Get Healthy with Me Prize Pack.  You can win a Weight Guru scale, $20 off Skinny Burn plus a few more surprises that I am including to make this extra special.  I'll give you a hint - it will include three products from Davines and a kickboxing DVD. Hmmm....  I guess that is not much of a hint.

Breakfast and Portion Control

Portion control has been hard for me so I whipped up a batch of egg white omelet muffins to help me in the morning.  I know these are all over pinterest but mine are made with GFS frozen egg whites and I used the whole carton and made 30 omelet muffins.  Shopping in bulk is great when you don't have to pay a membership fee! I also don't bother to cook or mix anything first just put it all in the muffin tin as I go and this saves on washing dishes.


5 Ingredient Breakfast | Egg White Omelet Muffins

  1. Egg whites
  2. Cherry tomatoes 
  3. Fresh spinach 
  4. Mushrooms
  5. Olive oil or PAM or PAM Olive Oil spray
  • Spray the muffin tins with PAM or use a paper towel, pour some olive oil on it and coat the muffin tins.
  • Pre-heat the oven to 350 degrees
  • Pour just enough egg whites in each tin to cover the bottom
  • Put at least three leaves of spinach in each tin
  • Cut two cherry tomatoes in half for each tin 
  • Chop one mushroom up for each tin
  • All of these are suggestions and you can add as much or as little as you like
  • Add salt and pepper to each tin
  • Top off each muffin tin with more egg whites.  Fill to just below the top of the tin.
  • Bake for 20 mins or until they are solid in the center.
  • Remove and cool.
Once your omelet muffins have cooled you can freeze them wrapped in wax paper or in a freezable container.

Enjoy! 

Thank you

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