SPINACH-MUSHROOM EGG MUFFINS

6 whole eggs

6 egg whites  

1/4 cup chopped baby spinach leaves

2 tbsp chopped mushrooms

1/3 cup lower-fat cheddar cheese

Preheat oven to 350-degrees.

Grease 6 muffin cups; set aside.

In a medium bowl, using a wire whisk, whip the eggs and egg whites until yolks are broken and mixture is blended. Add the spinach, mushrooms, and cheese; stir to blend. Divide the mixture evenly between the 6 muffin cups and bake 15-17 minutes at 350-degrees.

Note: Store leftovers in a baggie in the refrigerator for a couple days or in the freezer for a week. Easy to pop in the microwave for a couple minutes for a quick breakfast.

Yield: 6 muffins

file photo for reference