Easy 4 Ingredient Mini Omelette Muffins

I’m neither a fan of breakfast food nor a morning person, but since I have super early classes and know I need to eat before I start my day, I found a quick meal that I like and can prep for the week so I can just wake up, microwave and walk out of the door! I make these mini muffins Sunday nights so when it’s time to start the week on Mondays, I can take some time off of preparing breakfast and push my snooze button once or twice.

Prep Time: 5 min — Cook Time: 15-18 min — Makes 12 Mini Omelette Muffins

What you’ll need:

• A mini muffin pan
• Nonstick cooking spray

Ingredients:

• 1/2 cup Baby Spinach
• 1/4 cup Pico de Gallo
• 1 cup Egg Whites
• Shredded Cheese

Directions:

1) Preheat oven to 350 degrees F

2) Spray nonstick cooking spray on the muffin tray

3) Rip pieces of spinach leaves with your hands and place them in the individual trays until they cover the bottom of each tray

4) Fill the trays with Pico de gallo until they’re full

5) Pour egg whites into the trays until all gaps are filled to the top

6) Top off with shredded cheese

7) Place pan in the oven for 15-18 minutes until the egg whites are cooked. Let the muffins cool and enjoy!