white and gold toes

HEALTHY EGG WHITE BREAKFAST MUFFINS

These Healthy Egg White Breakfast Muffins are a staple in my kitchen. They come together in under 10 minutes, freeze beautifully, and are packed with fresh veggies and tangy cheese. Pair them with breakfast sausage or a glass of vegetable juice for a quick, satisfying start to the day.

The best part? They’re incredibly versatile! I love making mine with egg whites (leaving more room for cheese!), bell peppers, and spinach. They’re also fantastic with bacon, goat cheese, and sundried tomatoes. More often than not, they’re filled with whatever veggies need to be used up from the fridge.

INGREDIENTS

  • 10–12 egg whites or one 16-ounce container of egg whites
  • 1–1.5 cups grated sharp cheddar cheese
  • 2 bell peppers, chopped
  • 1 large handful fresh spinach, chopped
  • 1 teaspoon Kirkland Organic No-Salt Seasoning
  • Sea salt, to taste

INSTRUCTIONS

  • In a bowl, combine the chopped bell peppers and spinach.
  • Sprinkle with the no-salt seasoning and toss to mix.
  • Generously coat a 12-cup muffin tin with nonstick cooking spray.
  • Evenly distribute the veggies among the muffin cups, then top each with a generous amount of cheese.
  • Pour the egg whites over the veggie mixture, ensuring each cup is filled evenly. Add a pinch of sea salt to each.
  • Bake at 350°F for 15–17 minutes, or until the eggs are set and lightly golden on top.

CHICKEN AND SAUSAGE JAMBALAYA

Craving some comforting Louisiana flavors? Try our chicken and sausage jambalaya for dinner! It’s simple to make and sure to be a hit with everyone.

INGREDIENTS

  • 3 tablespoons olive oil
  • 1 ½ pounds boneless skinless chicken breast, cubed
  • 11 oz andouille sausages, sliced into ¼-inch coins
  • 2 cups yellow onion, finely chopped
  • 1 cup celery, finely chopped
  • 1 cup red bell pepper, finely chopped
  • 1 tablespoon garlic, minced
  • 2 cups long grain white rice
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme, crushed
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • 2 bay leaves
  • 28 oz can crushed tomatoes
  • 3 cups low-sodium chicken or seafood stock
  • ¼ cup green onion, finely chopped (for garnish)

Equipment

  • Wooden spoon or turner

INSTRUCTIONS

  • Heat 2 tablespoons of olive oil in a heavy-bottomed Dutch oven over medium-high heat. Season the cubed chicken with salt and pepper, then add to the pot. Brown the chicken for about 5 minutes, stirring occasionally. Once browned, remove the chicken and set it aside in a medium bowl. In the same pot, brown the sausage in the remaining 1 tablespoon of oil.
  • Add the onion, celery, and bell pepper (the “trinity”) to the pot. Cook over medium-high heat for about 6 minutes, until the onions soften and turn golden. The vegetables will release enough moisture to deglaze the pan—use a wooden spoon to scrape up the fond (flavor bits stuck to the bottom). Add the garlic and cook for another 1-2 minutes, stirring until fragrant.
  • Stir in the rice, making sure it’s well coated, then cook for another 3-5 minutes, stirring frequently, until the rice is lightly toasted. Add the spices, including the bay leaves, and stir constantly for 30-60 seconds to bloom the flavors.
  • Add the crushed tomatoes, chicken stock, chicken, and sausage to the pot. Stir everything together until well combined. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 20 minutes, gently stirring every 5 minutes to prevent the rice from sticking to the bottom of the pot.
  • Remove the pot from heat and taste the jambalaya. Adjust the seasonings as needed. Let the jambalaya sit, covered, for 15-20 minutes to allow the rice to absorb any remaining liquid. Discard the bay leaves.
  • Garnish with chopped green onion for added flavor and color. Serve the jambalaya warm, paired with a fresh green salad or a crusty French baguette. Enjoy!

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