Spinach mushroom egg muffins

Ingredients

• Egg white

  Raw, fresh eggs

  16 large or 528g

• Egg

  Whole, fresh eggs

  6 medium or 264g

• Mushrooms

  White, raw

  3 cup, whole or 288g

• Spinach

  Raw

  3 cup or 90g

• Onions

  Sweet, raw

  ½ onion or 166g

Directions

1. Start off with 16 Egg Whites and 6 Eggs. Whisk egg whites and eggs together in a bowl. Add salt and pepper if you’d like. Once you’ve chopped/diced the veggies of your choice small, sauté them for 3 minutes (spinach and tomatoes should wait to be added in the last minute). Next add vegetables/cheese/meats into a muffin tin sprayed with cooking spray (Roughly fill 1/2 of each muffin cup. You might have leftover veggies/meats, save those for another recipe.) Evenly spoon egg mix over the vegetables/cheese/meats filling up the muffin cup. Bake in a preheated oven at 350 degrees. After 30 minutes remove from oven and let the muffins cool for five minutes before placing them on a cooling rack. EAT + ENJOY! Store any leftovers in an airtight container in the fridge.