Recipe Name Muffin Tin Healthy Eggs Submitted by blondtoad Recipe Description I love grab and go breakfasts. In our house we have Daddy McMuffin sandwichs on the weekends. But I wanted to make it faster and healthier for weekday mornings with the kids. This recipe is made using a large muffin tin, so the eggs are the same size as the english muffin. Quantity 0 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 30 Ready In (minutes) 45

Ingredients Amount Measure Ingredient 3/4 cups, chopped Peppers, sweet, red, raw, diced 3 stalks green onions,chopped, white and green part 1 cup Spinach, chopped, slightly packed 3 large eggs 3/4 cups egg whites 1/2 cup milk (non-fat) 1 dash salt 3 dash black pepper 1 teaspoon spices 1 cup, shredded shredded cheddar cheese Steps Sequence Step 1 Preheat oven to 350°F 2 Chop the green onions, spinach and bell pepper (or the veggies you like) into small pieces 3 Spray muffin pan with cooking spray 4 Add eggs, milk, and desired seasoning into bowl and whisk 5 Pour egg mix evenly into each muffin tin 6 Evenly distribute each chopped vegetable between the tins 7 Evenly distribute the cheese between the tins 8 With a spoon, stir each cup to get the veggies and cheese incorporated 9 Put in the oven, setting the timer for 15 minutes 10 After 15 minutes rotate the muffin pan 180° and set the timer for another 15 minutes 11 After a total of 30 minutes, remove the muffin pan from the oven 12 Immediately remove eggs from muffin pan using a spoon to help scoop them out 13 Let cool and enjoy! (Or store for later use)