Welcome to Friday Feast in the Tavern! It's now a week before Christmas, and I've been indulging in holiday baking and eating. With so many tempting treats, how can I resist, aye? And don't get me started on breads, especially those for breakfast. So what to do when I need to eat a wholesome meal? Simple. I'll start my day with a healthy (and protein-filled) breakfast. These mini egg white frittata muffins are so easy to make. The great part is you can switch out the ingredients to what you have in your fridge. Usually, I make enough to put some in the freezer. Pop them out and put them in the microwave for a couple minutes. They're perfect with a side of blueberries or orange slices.
Egg White Mini Frittata Muffins
1 tablespoon unsalted butter
2 green onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
Salt and pepper
¾ cup crumbled feta cheese or shredded cheddar
2 small cartons of egg whites (Or one large container)
Preheat oven to 350 degrees
Add unsalted butter to a frying pan and melt. Add green onions, red, green, and yellow bell peppers and sauté for approximately 10 minutes until softened. Season with salt and pepper. If you like more spice and/or herbs, then I encourage you to add these ingredients at this time.
Remove from heat and cool slightly. Grease 12-cup muffin tin with non-stick spray. Spoon approximately 1 teaspoon of onion and pepper mixture into muffin tins. Sprinkle feta cheese into each tin.
Shake cartons of egg whites and pour in each tin to ¾ full or near the top.
Bake for 35-40 minutes. Remove from oven and enjoy!