Mini Strata Egg White Muffins
This recipe was featured in a Women's Health Magazine article featuring 31 delicious egg breakfasts that you won't want to miss! You can find all the yummy recipes HERE!
If you are looking for a healthy breakfast that can be made ahead of time, give these yummy mini muffins a try. These little egg white treats have sundried tomatoes, feta cheese and Canadian bacon to give it a flavor filled punch! With protein, healthy fat, and complex carbs - it is a complete healthy breakfast!
They can be baked ahead of time and then popped in the microwave and warmed up when you are heading out the door. You can even make several batches at one time, store them in the freezer, and you will have a healthy protein packed breakfast ready in seconds. My entire family loves them and they are so much healthier than buying prepackaged breakfasts!
- 1 Cup Egg Whites
- 1 Egg
- 2 Slices Whole Wheat Bread - toasted (I used Ezekiel)
- 6 Slices of Canadian Bacon - chopped
- Sun Dried Tomatoes - julienne sliced into 24 pieces (I used Trader Joe’s pre-cut)
- 4 oz Low Fat Feta Cheese - crumbled (I used Trader Joe’s)
- Fresh Basil - sliced
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
Preheat oven to 350 degrees. Cut bread into crouton shaped cubes. Mix egg whites, eggs, salt and Italian seasoning together, mix in feta cheese. Spray mini muffin tin with cooking spray. Drop one cube of bread into each muffin, top with one slice of sundried tomatoes. Divide the chopped Canadian bacon evenly among the muffins, and top with a slice of basil. Evenly pour in the egg mixture. Bake 8-10 minutes until eggs puff and are set in the middle.
Can be wrapped and frozen. Reheat in microwave, depending on wattage, about 20 seconds on high.
Servings 4 (6 muffins) Calories 163, Fat 4.4g (sat fat 1.3g) Total Carbs 11, Dietary Fiber 2g, Sugars 3g, Protein 26g