Before we get all antsy and opinionated about what ingredients I'm about to tell you are okay to use, let's remember that we all have different bodies and tolerate foods in different ways. That being said, if you want to hand crack open every egg, separate the yolk (or don't if you so desire!), and chop onions, tomatoes, herbs, and peppers hunched over a counter then by all means, please do. For those of you who are following a moderately loose guideline of Paleo eating, especially those counting macros- please feel free to save yourself significant time in the kitchen and buy these two ingredients pre-made. I stole this recipe from my friend who I love dearly. Thanks lady, you're going to make a lot of bellies happy by letting me share this!
Ingredients:
1 carton egg whites (32 oz, only ingredient is egg whites)
1 small container pico de gallo
(oil for greasing)
salt and pepper to taste
Directions:
Lightly oil the muffin tin. Pour egg whites into each muffin cup about 2/3 of the way full.
Spoon a small amount of pico de gallo into each muffin space.
Bake at 385 degrees for about 20 minutes or until tops lightly brown.
Remove from pan.
Repeat until egg whites are all used (makes two 24 mini muffin batches)
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