Egg McMuffin…you have been replaced!

While cruising pinterest, I found a recipe I wanted to try (I know, surprise!) for a breakfast “muffin”(Original article/recipe here).  Basically, it’s a delicious egg-white omelet made into the perfect hand-held breakfast or anytime snack.  IMG_7394For this batch, I tossed some chopped up mushrooms, red pepper, and green onion and two morningstar farms hot & spicy sausages into a sauté pan.  IMG_7393Then in a bowl, I whisked together about one 1/2 cups of egg whites plus two whole eggs and a little milk.  Some cayenne* and black pepper added a bit of kick and then I added the sautéed ingredients and about 4 oz of shredded low fat, part skim mozzarella cheese. Then I grabbed my muffin tin (sprayed with Pam) and partitioned that mixture into the 12 cups.  20 minutes in a 350 degree oven later, I removed the egg muffins and put them on a cooling rack for about 10 minutes, then bagged them and refrigerated them.  The next morning, I popped one into the toaster oven for about 5 minutes and it was absolutely delicious.  The best part – less than 50 calories each!


Batch #2 contained 2 cups of egg whites (no whole eggs), 2 Tbsp milk, Cayenne*, Garlic powder and black pepper, half of a red & green pepper, 2 green onions, 2 morningstar farms patties, and 2 hash browns (all cooked in a non-stick saute pan with no oil)

*Cayenne pepper has a slew of health benefits, one of which is a boost to metabolism, which makes it a great addition to a breakfast food.  It also acts as an appetite suppressant, relieves joint pain, lowers blood pressure and strengthens your  immune system, among other things.