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Freezer Veggie Egg-White Muffins
Melissa Hart

Freezer Veggie Egg-White Muffins

Freezer egg whites fail when vegetables carry too much water. Cook the peppers and spinach until the skillet looks dry, then bake them into a thin egg-white sheet. Pepper Jack provides enough richness to make the lean filling worth reheating.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 red bell pepper finely diced
  • 3 cups baby spinach
  • 2 cups liquid egg whites
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 6 slices Pepper Jack cheese
  • 6 whole-wheat English muffins split

Method
 

  1. Heat the olive oil in a skillet and cook the bell pepper for 5 minutes until soft.
  2. Add the spinach and cook for 3 minutes until wilted and the skillet is dry.
  3. Spread the vegetables in a greased 9-by-13-inch pan, pour over the egg whites and season with salt and black pepper.
  4. Bake at 350°F for 14 to 16 minutes until the egg whites reach 160°F, then cool and cut into six squares.
  5. Fill each muffin with egg white and Pepper Jack, wrap in parchment and foil, and freeze for up to 2 months.
  6. Remove the foil and microwave in parchment until the center reaches 165°F, usually 2 to 3 minutes.