Mini Egg and Veggie Muffins

Love to make these on a Sunday and have for breakfast as a healthy option. You can also add a side salad and have this as a quick lunch or dinner! Heats well, tastes great and help saves those $$!

Makes 4 servings

Ingredients:

• 2 slices of bacon cooked crisp and diced
• 2 tbsp olive oil
• ½ cup uncooked red onion
• 2 cloves garlic minced
• 2 cups mushrooms sliced
• 2 cups spinach
• 8 whole eggs (4 whole eggs and 4 egg whites for healthier version)
• ½ tsp salt (this recipe can get salty so be conservative)
• ½ tsp black pepper
• ¼ tsp garlic powder (can use more if you like)
• ¼ tsp paprika (use less if you want less spice)
• Handful of cilantro (chopped)
• 2 stalks scallions (chopped)
• ½ cup cheddar cheese (use low fat for healthier option)
• Cooking spray

Instructions:

1. Preheat the oven to 400 degrees F and coat 4 ramekins with cooking spray (I use a pastry brush to make sure all the sides are greased).
2. Heat pan on medium heat and add 1 tbsp olive oil. Once oil is hot, add chopped onion and cook for 4-5 minutes stirring constantly until onions are golden brown. Add minced garlic and keep stirring for another minute.
3. Add mushrooms, season with a dash of salt and pepper and cook until soft. If too dry, add a tbsp of water.
4. Add spinach and cook until wilted.
5. Remove veggies from heat and cool.
6. In a separate bowl, whisk eggs together with salt, pepper, garlic powder and paprika. Whisk until frothy.
7. Stir in bacon if including.
8. Pour ¼ of the mixture into each ramekin and top each with ¼ of the cheese.
9. Add chopped scallions and cilantro.
10. Place ramekins on a baking sheet and bake for 20-25 minutes.