If you’re someone like me and you get to the office in the wee hours of the morning (seriously, 7 a.m? Is that even allowed?) then you have probably had the same issues that I have with breakfast – it’s limited. Breakfast is supposed to be the most important meal of the day; the fuel that takes you through. And while most communal office kitchens are equipped with a variety of appliances to make toast, porridge and keep milk cold for cereal, what to do if you’re trying to keep down your carb in-take?
Eggs, and specifically, egg-whites are known as a super food because they are uber healthy, filling and can be made in a variety of ways. Unfortunately, when I think of egg-whites, I think of them sizzling on the stove top, making fresh to order omelettes. Not exactly ideal for the office…Until now! Ladies and gentlemen, let me introduce you to Egg-White ‘Muffins’, an office worker’s dream…
- 1 carton of Egg Whites
- Red Onion
- Monterey Jack Cheese
This recipe is something I crafted to my own liking, but you can play around with it. You can try different veggies, different cheese, etc.
1. Pre-heat oven to 350 degrees.
2. Dice up fresh veggies and grate fresh cheese.
3. Mix together egg whites and veggies the best you can. (The veggies will most likely sit at the top of the mixture – this is okay!)
4. Grease a cupcake/muffin tin with margarine or spray with cooking oil.
5. Fill each spot 3/4 way full, trying to evenly disperse the veggies. (You can even this out at the end!)
6. Top with shredded cheese.
7. Bake for approximately 15 minutes.
8. Carefully remove each muffin from it’s tin and store!
Et voila! Now you can enjoy the goodness of an omelette, even if you don’t have a stove. I usually have 3 muffins for breakfast and serve them with hot sauce. They’re easily stored, easily re-heated and quickly gobbled up before my co-workers can steal them!
**All photos courtesy of inanutshell.ca