Inspired by Nature’s Green’s Tuscan Kale, I wanted to put a mediterranean twist on breakfast. Filled with sun-dried tomatoes, Kalamata olives, capers, red onion and kale, these muffins are screaming mediterranean vacay. Don’t mind if I do!
Not only do these make for a great breakfast, but they can serve as meal prep for the work week, because we all know just how manic Monday’s can be. Save time, and make these ahead! Store them in the fridge and heat them up in the microwave when you’re ready to eat.
Egg White Muffins
Ingredients
2 cups egg whites
2 1/2 cups Nature’s Green’s Tuscan Kale
2 Tablespoon oil
1/2 cup diced red onion
1 tsp capers
4 Kalalama olives, sliced
1/2 cup sun-dried tomatoes, julienned
1/3 cup goat cheese
1 Tablespoon chopped fresh basil
salt and pepper to taste
Directions
Preheat the oven to 350°F. Grease a muffin pan with cooking spray.
In a large pan, add the oil and sauté the onion until translucent. Add the capers, olives and kale. Cook four 3-4 minutes.
Remove from heat and divide the mixture between 9 muffin cups. Add sun dried tomatoes to each one, along with the goat cheese and pour the egg whites to the top of each cup.
Bake the muffins for 10-12 minutes, or until the egg whites are fully cooked. Remove the muffins from the oven and let them cool for 5 minutes in the pan before using a knife to loosen the muffins from the cups.
Top each muffin with fresh chopped basil and serve immediately or if freezing, transfer the fully cooled muffins to a sealable plastic bag and store them in the freezer. To re-heat: microwave the muffins for 30 seconds or until thawed and serve.
