This is my healthier version of egg muffins using All Whites, Egg Beaters. You can also use regular Egg Beaters if you’d like.
Great for breakfast, brunches and lunches, you just grab and go!
I packed left overs in my husband’s lunch for the next day. They pack and reheat easily. Enjoy!
1- 32 ounce carton Egg Beaters (Egg Whites Only)
1- Large Red Bell Pepper, washed, seeded and cut up into small bite sized pieces
1 cup- mushrooms, washed and chopped into pieces
1- small onion diced or onion flakes, powder
1- large handful of fresh spinach, washed and patted dry, then chopped
Preheat oven to 350 degrees
Spray muffin tin with cooking spray
Put 1 tsp or so of each ingredient (pepper, mushrooms, onion, spinach) into muffin cup
Fill each cup 3/4 of the way with Egg Beaters mixture, leaving some room for it to cook up
Add Salt and pepper on top of each to taste
Cook for approximately 25- 30 minutes or until firmly set
Note: You can add anything you want to these muffins from all veggies to all breakfast meats. The possibilities are whatever you desire!
Here’s my Lasagna Cupcakes using the handy dandy muffin tin! Quick n Easy, when you’re in a hurry.