|
Instructions |
|
|
Preheat oven to 350. Dice mushrooms and saute with spinach. Fill 12 muffin cups evenly with egg, cheese and mushroom & spinach saute. Gently stir the contents of each cup. Each cup should be about 3/4 full
|
|
|
Bake at 350 for about 25-35 minutes. When the muffins are done, loosen them with a knife before taking them out of the muffin pan. Remove from muffin pan and let cool for about 20 minutes on wire rake before transferring into the refrigerator or freezer
|
|
|
Muffins will keep in the refrigerator for about a week within freezing. Egg muffins can be frozen and reheated. For best results, thaw in the refrigerator before reheating. Microwave on high about 2 minutes to reheat 2 muffins.
|
|
|
|
|
Serving
Suggestions |
|
6 muffins are 1 lean and 1 green (you still need 2 more greens)
|
|
Originally Submitted
12/13/2011
|