Egg Muffins

Egg Muffin 



Ingredients:

• 16 Egg Whites
• 6 Eggs
• 1 Bell Pepper, sliced
• 2 cup Mushrooms, sliced
• 4 cups Spinach

 (  really you can put in whatever veggies to your liking )

1) Whisk egg whites and eggs together,
2) sauté pepper and mushrooms for three minutes,
3) add the spinach until it wilts,
4) place even amounts of vegetables in a muffin tin sprayed with cooking spray,
5) evenly spoon egg mix over the vegetables,
6) bake in a preheated oven at 350 degrees,
7) after 30 minutes remove from oven and let the muffins cool for five minutes before placing them on a cooling rack,
8) EAT.
This recipe makes 24 muffins with around 45 calories each and packed with protein.
They will hold in the fridge for up to a week and if you make a large batch you can freeze them as well. Happy eating and enjoy!