2 cups Eggbeaters (1 lean)
4 oz low fat mozzarella cheese (1 lean)
1/2 cup mushrooms (1 green)
1 cup spinach (1 green)
Preheat oven to 350. Dice mushrooms and saute with spinach. Fill each muffin cup evenly with egg, cheese and mushroom and spinach saute. Gently stir the contents of each cup. Each cup should be about 3/4 full.
Bake at 350 for about 25-35 minutes. When the muffins are done, loosen them with a knife before taking them out of the muffin pan. Remove from muffin pan and let cool for about 20 minutes on wire rake before transferring into the refrigerator or freezer.
Muffins will keep in the refrigerator for about a week within freezing. Egg muffins can be frozen and reheated. For best results, thaw in the refrigerator before reheating. Microwave on high about 2 minutes to reheat 2 muffins.
This full recipe is 2 lean servings and 2 green servings. You can enjoy 6 muffins in 1 day for 1 full lean and 1 green serving. Just remember to incorporate 2 more green servings and 2 Healthy Fat servings to complete your Lean and Green for the day.
These are very flavorful on their own, so this recipe is also a good way to save your condiments!
I am often asked about my muffin pan. It is a Kitchenaid pan with pop out muffin cups.
I love it but it is sold out everywhere! But no fear, this pan would work great too!