Here is an easy and quick breakfast on the go option. These muffins can be made on Sunday and reheated all week!
- 3/4 cup liquid egg substitute or 3 large eggs or 3 /4 cup egg whites
- one large bunch fresh spinach
- 1/2 cup shredded reduced-fat pepper jack cheese
- 1/4 cup diced red or green peppers or mixture of both
- 1/4 cup diced onions
- 1 glove minced garlic
- Salt/pepper to taste
Preheat oven to 350 degrees
Sautee onions and garlic until onions have cooked through. Add spinach and cook for 2-3 minute (season to taste)
Let spinach mixture cool slightly.
Line a 12 cup muffin pan with foil baking cups. Spray the baking cups with cooking spray.
Combine egg substitute, cheese, peppers and spinach mixture in a bowl. Mix well.
Divide evenly among the muffin cups.
Bake at 350 degrees for 20 minutes, until a knife inserted in the center comes out clean. (Muffins will deflate when cool)
Muffins can be frozen and reheated in the microwave (without the foil cup).
Serving size: 2 Muffins Number of Servings: 6
|Total Fat||16 g||Potassium||0 mg|
|Saturated||3 g||Total Carbs||3 g|
|Polyunsaturated||0 g||Dietary Fiber||0 g|
|Monounsaturated||0 g||Sugars||0 g|
|Trans||0 g||Protein||11 g|