Looking for a high protein way to start your morning? How about meal prepping? Yes to both in this house. On Sundays, I try to carve out 2 or so hours to get some basics cooked for the week. Whether it's a batch of protein pancakes, egg cups, salads or a simple batch of rice, any of those little extras go a long way during busy weeknights when I'm trying to get dinner on the table.
A lot of egg white recipes end up kind of soggy, with not much flavor, and to be honest, I don't enjoy them much. Or they fall apart and are such a blah way to start the day. I really enjoyed these because they used Jones Dairy Farm Canadian Bacon. It's all clean ingredients, low in fat and has a ton of flavor! I also used mushrooms and leeks in these with a bit of cheddar cheese to pull it all together. Leeks are so underrated. They remind me of a very mild onion, meaning my little ones will eat them, they have subtle flavor so I enjoy them, plus they're healthy!
These took about 15 minutes to make and they cook for another 35 minutes. I let them cool and store them in a gallon sized bag for easy grab and go breakfasts throughout the week.
I start by finely chopping my mushrooms and leeks and adding a bit of oil to a pan. Let them cook down until mostly soft, but not mushy. Add some salt and pepper. From there, I preheat my oven to 400° and spray my muffin tin.
I took 1 slice of Jone's Dairy Farm Canadian Bacon and put into the bottom of the muffin tin.
I wanted the egg whites to have a little something extra to bind to the Canadian Bacon with so I used about 1 tsp of cheddar cheese blocks that I had. You can use shredded too. I'm all about making do with what's in the fridge. Don't have cheddar? Mozzarella would work great too! After I laid down my cheese, I added about 1 tbsp of leek/mushroom mix on top of the cheese. From here, I used little cartons of egg whites that I purchased at Costco and filled the muffin tin up to almost the top. Egg whites will spill over a bit and puff up when they cook so it's important to not go all the way to the rim.
I popped them into the oven and cooked for about 35 minutes, until all the egg whites were set. Some stuff may spill over off of the muffin tin, so I always put a baking sheet under my muffin pan. Makes for an easier clean up!
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