Egg & Veggie Muffin Cups

Ingredients:

• 12 eggs (can substitute 2 1/4 cup liquid egg whites or Egg Beaters)

• 1/2 cup part-skim mozzarella cheese

• 1/2 cup reduced fat cheddar cheese

• 2 cups baby spinach leaves

• 1 cup salsa

*Optional: add any chopped veggies you like 

Instructions:

1. Preheat oven to 375°F

2. Spray 12 muffin cups with cooking spray

3. Whisk eggs in a large bowl. Add cheese, veggies and salsa. Mix well to combine.

4. Pour mixture into muffin cups. Bake for 30 minutes. Allow cooling before serving.

Extras may be stored in an air-tight container in the fridge for up to a week or freeze for up to a month.

Nutrition Facts (per serving):

Calories: 128
Protein: 11 g
Fat: 8 g
Carbs: 3 g
Fiber: 1 g