⇝Low-Carb Easy Breakfast: Egg White Veggie Feta Muffin Cups⇜

****Looking to spice up your breakfast routine?*****

This low-carb, fiber and protein-packed breakfast is sure to satisfy! With secret ingredients to give it tons of flavor, it's both healthy and delicious! It's also super easy to meal prep- just put all the ingredients in muffin cups, bake for about 20 min, and enjoy all week long 😋

So first, let's talk about the secret ingredients:

Fresh herbs (I used thyme but whatever you have on hand will work) and White Balsamic Vinegar add flavor and a sweet aroma while you sauté the veggies! These ingredients will turn your average omelette into a mouth-gasm. Guaranteed! 

Here are some process pics:

First you want to sauté the mushrooms, onions, and peppers in olive oil on medium heat for 5-10 minutes, until onions are translucent. Then add the fresh thyme. 

Next, cooking the greens. I used a mix of baby spinach and arugula, but you could also use baby kale or swiss chard or another green if you have something else on hand. Cook in a little bit of extra olive oil til darker and shrunken.

Then, turn the heat off and add the tomatoes and white balsamic vinegar. Stir and allow the veggies to absorb the vinegar, letting the flavors melt together for about a minute or so. It will smell amazing! Very important to add the vinegar **AFTER** you've cooked the veggies. If you do it before, it will cook off and smell kind of burnt and not good. 

Final step before they go in the oven: add the veggies, then some feta, and lastly the egg whites into a lightly greased muffin pan. Fill just below the top because they will rise in the oven. 

**20 min later** there you have some cute little egg white muffin cups that will last you all week long! So yummy and so good for you – I always feel amazing when I get a veggie serving first thing in the morning. Low in starch and high in fiber, they will keep you full for longer than a bowl of sugary cereal would.

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   ⇝Low-Carb Easy Breakfast: Egg White Veggie Feta Muffin Cups⇜
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Serving size⟿2 muffins            Servings per recipe⟿ 4

:::Ingredients:::

⤀1/4 yellow onion
⤀1/2 orange pepper
⤀3 white mushrooms
⤀fresh herbs of your choice (I used thyme)
⤀2 handfuls of baby greens
⤀white balsamic vinegar to taste
⤀1 roma tomato
⤀crumbled feta to taste
⤀liquid egg whites

:::Directions:::

1. Sauté onion, pepper, and mushrooms in olive oil for 5-10 min on medium heat. Add fresh herbs.
2. Add greens and sauté until wilted. Turn heat off and add white balsamic vinegar and tomato.
3. Distribute veggies evenly into lightly greased muffin cups. Add feta and fill with liquid egg whites til just below the top.
4. Bake at 400° F for 20 min, rotating pan halfway through.
5. Let cool for 1 min and enjoy!