Egg White Breakfast Muffins

I hate making breakfast in the morning on a weekday because that means one thing: less sleep!
As I was doing some research, I found out that you could store cooked egg-whites in the fridge for about 3 to 4 days or freeze them and thaw when ready to eat for about a week. Now I have come up with the perfect, no fuss, healthy, breakfast.

Ingredients:

1 carton egg-whites (16oz)
1 medium sized zucchini
1 small yellow onion
1/2 yellow, orange, or red bell pepper
salt and pepper to taste
Pam or any other non-stick spray

Tools:

Muffin tin

Directions:

Set your oven to 350 degrees and let this preheat. Meanwhile, cut zucchini, lengthwise, into 3 long strips and then slice. Also cut the pepper and onion into strips. Spray a skillet with non-stick spray and add the veggies. Let this caramelize in the pan (depending on your stove, this can take anywhere from 5 to 10 or 12 minutes). Now spray your muffin tin with non-stick spray as well. Once the veggies are nice and golden brown, add a tablespoon, so that the bottom is covered, into each muffin holder. Fill, almost all the way to the top, with the egg whites. Place into the oven for about 15 minutes or until a toothpick inserted comes out clean.

From here, let them cool and refrigerate or, in twos, place them in a ziplock bag and freeze. When you are ready to eat, put them in the microwave for 30 seconds and top with cheese, salsa, sour cream, hot sauce, whatever your heart desires.
Best of all, these are really filling and are only 30 calories a piece!

Happy Easter!