Man, has it been cold this winter or what?! At least here in northeast Colorado it has been cold. What I do like about this year is that with the cold weather we have had snow! Quite a bit compared to other Decembers in fact. I don’t mind the cold if I can look outside and see white stuff on the ground! It’s not as fun when it’s freezing and all you see is bare, brown grass…….
Speaking of colder weather… I am ditching this cold weather and heading somewhere a little warmer! Hello Calirfornia. How I have missed you. Ok, I cannot really say I’ve missed California because I have only been once and it was 5 years ago!
I am heading to San Francisco and Napa Valley to do some wine tasting and go with Donny to a food show! I have only been to one other food show and it was amazing. I loved the whole experience. I have wanted to go to this show in California since Donny & I started dating. Hopefully I can steal a few good samples from some of his clients (or ones he WANTS as clients) and come share them with you on the blog! I love healthy food and finding out what the new “up and coming” foods are going to be.
Anyway, on to mini egg cups. If you read my post about My New Way of Eating then you know I am trying to increase my protein intake (I am still really liking it by the way). Eggs are so versative and easy to prepare so I tend to eat them once, if not twice per day. One quick and easy way to prepare eggs is to bake them! Here I mixed some chopped veggies and put them in mini muffin trays. I then poured egg whites on top, baked them and BAM you have a quick snack that is high in protein! Now, these are pretty small so depending on the time of day I am eating them I will eat anywhere from 4-6 egg cups. If you were going to use them for breakfast or wanted to just pack 2-3 then I would suggest adding a few yolks in the mix for some staying-power!
One of my favorite parts about these is the variety of foods you can put in them…. the possibilities are endless. You could stick to veggies like I did (I used kale and red, orange, & yellow bell peppers) and add onion, broccoli, cauliflower, tomatoes, asparagus, etc. Basically any leftover veggies you have in your fridge you can chop up and put in these egg cups. You could also add meat of some sort too such as turkey, bacon, turkey-bacon, get crazy!
They come out to about 16 calories a piece and are an easy way to get some extra vegetables into your diet. Win-win my friend. You could also add some shredded cheese on top for a little different flavor, but I loved my plain (ok who am I kidding, I loved mine with Chalula!).
- 12 egg white
- 1/2 c baby kale, shredded
- 1/2 red bell pepper, diced
- 1/2 orange bell pepper, diced
- 1/2 yellow bell pepper, diced
- Cooking spray
- Preheat the oven to 350 degrees. Spray mini muffin trays with nonstick cooking spray. Divide the chopped veggies up into 16 different mini muffin cups. Pour the egg whites over the veggies so that each is close to full. Bake for 25-30 minutes, or until egg whites are cooked all the way through.
- Liquid egg whites work just as well as fresh eggs for this recipe. A variety of vegetables can be used as well.
Great minds think alike…. I just posted something about little egg muffins, too. 🙂 Have fun in California. I’m jealous!