Delicious & Quick Breakfast Egg Muffins

Here is an easy and quick breakfast on the go option. These muffins can be made on Sunday and reheated all week!

Ingredients

• 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