Egg Muffins

Modified from Kalyn's Kitchen

Ingredients:

• 1/4-1/2 cup chopped mushrooms
• 2-3 green onions, finely chopped
• 1/2 -1 roasted red pepper, finely chopped
• 1/2 cup fat free grated cheese (I used cheddar)
• 3/4 cup egg beaters
• 2 egg
• a few drops of hot sauce
• salt and pepper to taste

Directions

1. Preheat oven to 375 degrees.
2. Spray 6 Foil muffin cups with oil
3. Fill each cup about 2/3 full with mushrooms, red pepper cheese, and green onion.
4. Mix together egg beaters, eggs, hot sauce, salt and pepper in a 2-cup measuring cup.
5. Pour egg mixture into each muffin cup filling a little more that 3/4 full. Stir each muffing cup gently with a fork.
6. Bake for about 28 minutes

2 muffins make one serving. I top mine with tomato salsa. Leftovers may be refrigerated or frozen. If frozen, thaw in the refrigerator before using. Microwave refrigerator muffins for a minute or until heated through. Great for a breakfast on the go!