It’s starting to feel a lot more like fall. The past week Toronto was blessed with amazing warm weather. Sunny and in the mid 20s, it felt like the summer we never had. As much as I love summer, I do really enjoy fall and am ready for a season change. I’ve been busy setting up grad school for January. I’ve taken (what was supposed to be) a year off after my bachelors to pay off some student debt, re-evaluate and refocus my goals and honestly, take a much needed break. I was always in a rush to finish school and start my career, especially since my end goals require a lot of schooling. I’ve asked myself many times ‘what’s the rush?’ Perhaps it’s the pressure of seeing my peers accomplishing goals early or even more so my family’s pressure to not take breaks in my academics so I don’t lose my rhythm. Taking this time off for myself was truly a blessing in disguise. I’ve come to realize that although rushing may help me accomplish my goals sooner, I might not enjoy the journey quite as much as if I took some more time. I want to truly enjoy my twenties; these are the years I’ll have the least responsibilities, be most adventurous, and be in the best health. A read a very wise quote which has stuck with me: you can always make more money, but you can’t make more time. So simple, yet so powerful. I’ve made this one of my life’s mottos. So, it’s been about a year and a half since I finished my undergrad, I’ve had the break that I needed, and I’m more than ready to go back. I love school; I love learning; and I love knowledge. I’m so excited and can’t wait to delve back into it!
Now that I’ve updated you on what’s been going on with me, on to today’s recipe. These egg white muffins are a great meal-prep and breakfast on-the-go. You can make them one night, store them in the fridge, and have them as breakfast for a few days. They also look beautiful on the table if you are serving breakfast to a group. I really like making them because they are so simple, and you just pop them in the oven and forget about them until they’re done. This is a great low carb and calorie, high protein recipe. Great if you’re eating less to lose a few pounds. The filling can be totally customized as well. Here are some ideas:
- Tomatoes, mushrooms & onions
- Spinach, mushrooms & caramelized onions
- Crabmeat, onions & avocado
- Cauliflower, potato & garlic
- Rice, black beans, tomato & onions
- Quinoa, smoked salmon & red pepper
- any leftovers
You can always add meat or cheese to these muffins if these are a part of your diet.
- 24 egg whites (2 per muffin) ~ 3 cups or 1½ egg white cartons
- ½ head broccoli
- 1 large avocado
- 3 scallions
- cooking spray or oil
- salt & pepper to taste
- Preheat oven to 350°F (180°C).
- Grease a 12 cup muffin pan with cooking spray or oil. Coarsely chop broccoli, avocado & scallions. I used a few broccoli stems, but did not include the main, large stem. Evenly distribute each veggie between the 12 muffin cups. Each cup should be fully filled.
- Using a measuring cup, add ¼ cup of egg whites (= 2 egg whites) to each muffin cup or simply add egg whites to each cup to fill it to the top. Season with salt & pepper to your liking.
- Bake for 30 mins, until muffins are firm & have formed slight golden brown edges. Remove from oven & go around each muffin with a butter knife to remove it from the pan. Serve warm.