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.