One of my favorite parts of Glow15 is the introduction of Egg15. These fifteen recipes created for both High and Low days are easy to prepare, can be made well in advance, are convenient for travel and storage—and most important, they’re delicious!
You prepare and bake these eggs in muffin tins, which gives you a perfect portion size every time (and I like the shape!). And they’re designed for you to be able to prepare both High- and Low-day versions of Egg15 at once—this not only maximizes your time, but also the use of eggs. You’re able to do so because egg whites are high in protein, so you will use only egg yolks on Low days, but you can use those extra whites for High days (if you make six servings of an Egg15 Low recipe, you will have six egg whites left over to use in your Egg15 High recipe).
Make extra and store them in the freezer so you won’t have to make any the following week. To freeze the egg muffins, let them cool completely at room temperature or in the fridge, place them in a freezer-safe zip-top bag, and freeze for up to three months. To serve them from the freezer, let them thaw overnight in the fridge and then warm in the microwave on a plate or in a glass bowl for 20 to 30 seconds. (Hint: Adding a few drops of water to the eggs or even on the plate before reheating helps hydrate the egg muffins and gives them a “fresh” texture.)
The best part: Each Egg15 serving is two muffins.