Skinny Veggie Egg Muffins

Ingredients

• Egg

  Whole, fresh eggs

  12 large or 600g

• Carrots

  Raw

  1 ½ cup grated or 165g

• Red bell pepper

  Sweet, raw

  ½ cup, chopped or 75g

• Peas

  Green, frozen, unprepared

  ½ cup or 67g

• Spinach

  Raw

  1 cup or 30g

• Mushrooms

  White, raw

  ½ cup, pieces or slices or 35g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cheddar cheese

  12 tbsp, shredded or 84g

Directions

1. Preheat ove to 375 degrees F. Spray non-stick 12 cup muffin tray extremely well with cooking spray.
2. In a large bowl, add carrots, peppers, peas, spinach, and mushrooms. Toss to combine.
3. Loosely pile about 3 tbsp of the vegetable mixture to each muffin cavity, or enough so that each is filled to about ⅔-3/4 full, distributing equally.
4. In a 2 cup glass measuring cup, crack the eggs and lightly beat with a whisk. Add the salt and pepper, to taste and whisk to combine.
5. Pour about 2-3 tbsp of egg into each cavity, equally distributing among the cavities. They will be about ¾ full after being filled with the egg. Top each muffin cup with about a tablespoon of cheese.
6. Bake for about 18-20 minutes, or until the muffins are set, cooked through, and are golden. It's normal to see the muffins puff up in the oven and deflate once they've cooled. Allow the muffins to cool in the pan on a wire rack for 10 minutes before removing.
7. Use a small knife to run alongside the inner cavity of each muffin to dislodge the muffins. Store muffins in an airtight container for one week, reheating in the microwave or serving cold. You can also freeze them and thaw before reheating.

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