With my wedding date approaching I’ve been ramping up my workouts and adding more protein into my diet.
I’ve been focusing a lot on clean recipes that will help me build muscle and give me the energy to be active.
These egg white muffin cups make the perfect light snack to get me through a long work day or get me geared up for some weight training.
They keep really well and I’ve been making a batch to keep in the frige at work and heat up with a little spinach and bbq sauce when I’m hungry. I’ve also enjoyed them warmed up with tomato sauce!
The spice gives them a nice kick and the kale adds some extra nutrition! They’re super easy to make and have on hand – enjoy!
Spiced Kale & Egg White Muffin Cups
Ingredients
- Olive oil spray
- Small carton egg whites
- Handful of chopped kale (I use frozen)
- 4 tbsp salsa
- 2 tsp chili powder
- Cayenne
Instructions
- Bake 25 or 30 minutes until firm
{ 5 comments… read them below or add one }
Hi
I don’t have a carton of egg whites! Would you be able to tell me how many egg whites that is? (Or how many eggs that is?)
Also – how many does this yield?
Thank you
Hi Zosia!
Great question! Here is an alternative recipe using whole eggs:
http://healthytastycheap.com/2011/06/23/spinach-and-salsa-egg-muffins/
If you want to do all egg whites I would say approx 8 whites for 4-5 muffins, double for more!
Have you tried making a large batch and then freezing them? I’m wondering how they would turn out when defrosted. Same for your recipe of spinach egg and salsa muffins.
Hi Cindy – I have yet to try freezing these but please let me know if you do!
Hi
I just pulled a double batch of this out of the oven. Its still piping hot, and looks absolutely beautiful and amazing. I hope these will freeze well. Love your site. I hope you keep posting.
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