Veggie Egg Muffins
8 whole eggs
6 tablespoons liquid egg whites
½ red bell pepper diced
4 oz. sliced mushrooms
1 green onion…green and white part sliced
2 cups fresh baby spinach chopped, stems removed
½ cup shredded cheese of your choice (I used cheddar)
½ cup milk
1 tablespoon butter
Oil for muffin tin
Salt and pepper to taste
Preheat oven to 350 degrees
In a medium high pan, add oil, then all veggies.
Stir fry. Watch so onions don’t stick to bottom. If they do, add a splash of water.
Cook for 8-10 minutes
In a mixing bowl, add eggs, milk, salt and pepper. Whisk to combine.
Add veggie mixture, then cheese.
Grease muffin tin.
Ladle egg mixture into each tin.
Bake for 25 minutes or until slightly brown on top. Should not see any water.