Egg White & Veggie Muffins

Egg White & Veggie Muffins

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!

Ingredients:

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

Directions:

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.

Egg White & Veggie Muffins