Egg Muffins

Name: Egg Muffins
Ingredients: 1 (10 ounce) package frozen chopped spinach, thawed; 1 (14 1/2 ounce) canpetite diced tomatoes; 1 (6 1/2 ounce) can mushroom stems and pieces; 4 whole eggs; 4 egg whites; 12 cup chopped onion; 1 tablespoon minced garlic (or to taste); 1 tablespoon mustard (optional); salt and pepper

9 ingredients

9 steps

Ingredients

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

Directions

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.
4

Add veggies from colander and onion, mix well.
5

Grease a 6 cup jumbo muffin tin, and pour egg mixture evenly into cups.
6

Bake for 30 minutes in preheated oven.
7

Let cool, and you've got a quick, easy, and healthy breakfast every morning for work (I work 6 days a week).
8

To reheat, microwave 30-35 seconds.
9

Good topped with ketchup, if you like ketchup with eggs.