Mushroom-Spinach Egg Muffin

That's the name my husband gave this recipe, and I liked it so much, I kept it! Whatever you call it, it's a great breakfast or supper!

What you need:

• 4 eggs and '/2 cup (120 ml) egg whites or 6 eggs
• 1/2 10-ounce (280 g) package frozen chopped spinach, thawed and well drained
• '/2 cup (50 g) finely chopped fresh mushrooms
• '/2 cup (60 g) shredded cheddar
• '/2 cup (60 g) shredded mozzarella
• '/2 cup (115 g) ricotla cheese
• 1 tablespoon (10 g) minced onion
• 1 tablespoon (5 g) Mrs. Dash (or other seasoning mix)
• 1 tablespoon (10 g) chopped garlic
• 1 teaspoon salt or Vege-Sal
• '/4 teaspoon pepper

What you do:

1. Preheat your oven to 350°F (180°C). Spray a 12-cup muffin tin with nonstick cooking spray.
2. Whisk up your eggs in a mixing bowl. Add the vegetables, cheeses, and seasonings, and mix thoroughly. Spoon into the prepared muffin cups and bake for 20 to 25 minutes or until brown, puffy, and set.

Note: Sharon says these can be made ahead and reheated in your microwave for a quick breakfast or lunch. She likes turkey bacon on the side!

Yield: 4 servings, 3 muffins each.

Nutrient breakdown per serving:

• 269 calories
• 19 g fat
• 20 g protein
• 5 g carbohydrate
• 1 g dietary fiber
• 4 g usable carbs.

Get Macro Patterning Nutrition for more healthier recipes.