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Sunday, May 17, 2015

Egg Muffins

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • Servings: 6
  • 1 (10 ounce) package frozen chopped spinach, thawed
  • 1 (14 1/2 ounce) can petite diced tomatoes
  • 1 (6 1/2 ounce) can mushroom stems and pieces
  • 4 whole eggs
  • 4 egg whites
  • 1/2 cup chopped onion
  • 1 tablespoon minced garlic (or to taste)
  • 1 tablespoon mustard (optional)
  • salt and pepper

Recipe

  • 1 preheat oven to 350 degrees.
  • 2 place spinach, tomatoes, and mushrooms in a colander; squeeze and press to drain well.
  • 3 in a bowl, whisk eggs, egg whites, garlic, mustard, salt, and pepper until well blended. add veggies from colander and onion, mix well.
  • 4 grease a 6 cup jumbo muffin tin, and pour egg mixture evenly into cups. bake for 30 minutes in preheated oven. let cool, and you've got a quick, easy, and healthy breakfast every morning for work (i work 6 days a week).
  • 5 to reheat, microwave 30-35 seconds. good topped with ketchup, if you like ketchup with eggs.

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