Egg Muffins

Lacer's Note:

I was looking for something easy and healthy to have at work for breakfast, so I tweaked a recipe that called for sausage and cheese and came up with this.

• Total Time: 40 mins
• Prep 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

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. 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.

Reviews

[stgmngrjan]

Tasty, healthy, easy, and convenient. I sauted green onions (adds a depth of flavor that raw onions don't have), omitted mushrooms and added the lean parts only of 5 pieces of bacon - about 2-3 TBS. I used a gourmet mustard but any dijon will be fine, I think. I'll play with this recipe more and use it often. A keeper. Thanks, Jan