Egg Muffins

1. 1

   Preheat oven to 350 degrees.

2. 2

   Place spinach, tomatoes, and mushrooms in a colander; squeeze and press to drain well.

3. 3

   In a bowl, whisk eggs, egg whites, garlic, mustard, salt, and pepper until well blended.

4. 4

   Add veggies from colander and onion, mix well.

5. 5

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

6. 6

   Bake for 30 minutes in preheated oven.

7. 7

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

8. 8

   To reheat, microwave 30-35 seconds.

9. 9

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

No additional tips available.