Easy to Make Egg Muffins

You can substitute any vegetables you like in this recipe.  Generally, whatever you like in an omelette works well.  I use a combination of whole eggs and egg whites to reduce fat and cholesterol. I make these at night or on the weekend and just pop them in the microwave to eat in the car on the way to work.  Enjoy!

Servings 6 (2 each)

Calories 156,  Fat 10g,  Sodium 228mg, Carbohydrates 3g,  Fiber 1g,  Sugar 0g, Protein 13g

Ingredients:

• Nonstick cooking spray
• 12 large eggs
• Sea salt and black pepper to taste
• 1 cup chopped mushrooms
• 1 medium red bell pepper, finely chopped
• 2 green onions, thinly sliced

Directions:

1. Heat over to 375 degrees
2. Lightly coat 12 cup muffin tin with cooking spray.
3. Beat eggs, salt & pepper in a large bowl.
4. Add vegetables and stir to mix.
5. Pour egg mixture into muffin tin.
6. Bake for 15 to 20 minutes until a toothpick inserted comes out clean.

(recipe from Fixate Cookbook)