This video is about how to make Egg & Veggie muffins- Healthy Low Calorie breakfast
Egg & Veggie Muffins
12 eggs (egg whites can be substituted)
12 mushrooms, sliced
1/4 onion chopped
1/4 large green pepper chopped
1 cup spinach chopped
18 cherry tomatoes, sliced in half
Salt and pepper
Beat eggs, add chopped spinach, salt and pepper. Saute mushrooms, green peppers and onions in a non-stick skillet (no oil needed). In greased muffin tin, or even better a silicone muffin tin, put 1/4 cup egg mixture, add teaspoon of sautéed veggies, top with 3 cherry tomato halves. Bake in 350* oven for 20 minutes.