Tuesday, March 20, 2012

Blueberry Egg Muffins

This may seem like an odd combination, but I'm telling you, they're delicious! This is one of my favorite summertime breakfasts.  I just make 6 of these at a time so they don't get soggy since they're stored in the fridge.  I eat two of these split in half and topped with raw almond butter for a healthy and filling breakfast...a perfect mixture of protein, carbs, and healthy fats.

liquid egg whites
fresh blueberries (preferably organic)
old-fashioned oats

Preheat oven to 350.  Spritz a muffin pan with olive oil.  In each muffin cup, place 1 T oats, 1 T blueberries, and fill the rest of the way with liquid egg whites.  Bake for 20-25 minutes.

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