Egg White Muffins

I stole this idea from a post on Lauren's blog (I don't know how to link it or I would!) She made these egg/muffins with Broccoli and they are so good that way. My husband is a little anti-vegetarian and feels like a meal isn't a meal without meat. So I came up with another variation that includes chorizo. these are low fat and really high in protein, and have tons of veggies!

Southwestern Egg Muffins:
1.5 Cup egg whites
2 whole eggs
2 links pre-cooked pork Chorizo (I use Wells hire Farms, but this would also be good with the vegetarian version from Trader Joes)
1 ear corn, kernels scraped off cob
1/4 cup chopped onion
1/4 red pepper chopped
3 wedges light Swiss Laughing Cow cheese

Preheat oven to 350degrees
use Pam or oil to grease the muffin pan- don't skimp or it will be really hard to clean up!
Cut the chorizo into small bites and combine in pan with the corn kernels, onion and red pepper. cook for about 10 minutes until onions are translucent and corn is slightly brown.
in another bowl mix egg whites with whole eggs

combine it all, and stir. ladle into a 12 cup muffin pan.
cut the laughing cow wedges into 4 pieces each and top each muffin with a piece.
cook for about 10-12 minutes in oven
enjoy! whatever you don't eat today can be refrigerated for about 4 days.

These muffins are flavored well, with a little bit of spice from the chorizo and sweetness from the corn. They are great on the go, and Collin even likes them.