Cheddar Spinach Egg Muffin

Cheddar Spinach Egg Muffin

On Sunday as I opened the fridge I found spinach that needed my attention and by Tuesday would not work well in a salad.  I've been looking for more ideas for snacks that include vegetable as I tend to find it easier to eat fruit.  This recipe rocks!!  I wasn't sure I would like the texture of the muffins being reheated but honestly it was fine and very tasty.  For my recipe I used broccoli, cheddar cheese, spinach, and eggs the combination was just right.

 

 

 

Makes 12 muffins Ingredients:
 12 eggs (option you could use 24 egg whites)

1/4cup of almond milk
 Options:
Baby spinach
chopped onion
chopped red pepper
chopped jalapeno
 broccoli
chopped mushrooms
 cheddar cheese
shredded cheese
sweet onions

 

Pretty much any vegetables you have on hand
Directions: 
-Preheat oven to 350 degrees
-Choose ingredients you prefer to use and maybe mix it up, so you have something different every day. chop if necessary.
-Spray pan (olive oil)
-Add chopped ingredients to each cup
-beat eggs, add 1/4 cup of almond milk salt and pepper for taste
-Bake for 30 minutes.
-Immediately remove and let cool on a rack. Once cool, place 2 in a ziplock bag with no air to keep them all week in the fridge. In the morning, remove from bag and heat in microwave for 30 to 45 seconds and Enjoy!!