Because I don’t have a lot of time during the mornings, I tend to prep as many things ahead of time as I can. My Egg Whites are one of the easiest. I get a large muffin pan, with a least six cups.
- Preheat oven to 425.
- Saute 1 cup of fresh spinach with coconut oil and lemon juice for each cup. Place in bottom of cup. (I do each cup separately so I know I have the correct amount for each.
- Pour into each cup, ¾ cup of egg whites.
- Pinch of Himalayan sea salt for each
Bake for 25 minutes or until egg cups look done. Timing can vary depending on your oven.
Let cool! Place in bags for easy to go option.
When I’m ready, I warm them up for 30-second in the microwave and put my guacamole or fresh sliced avocados on top.
You’re ready to go for 6 days.