Basic Egg Muffin (added to each of the batches of muffin types below:
1 cup liquid egg whites
3/4 cup plain Low Fat Greek yogurt
Spinach Mushroom & Brie Muffin
2 oz Brie
1 – 10 oz package frozen chopped spinach, thawed and patted dry
3 cups mushrooms chopped
Kale, Red Pepper and Goat Cheese Muffins
2 oz Goat Cheese
1 – 10 oz package frozen Kale, thawed and patted dry
2 medium red bell peppers chopped
Cauliflower, Tomato & Mozzarella Muffins
2 oz park skim mozzarella cheese
1 – 12 oz package frozen cauliflower rice, cooked per directions on package and patted dry.
2 cups chopped cherry tomatoes
1) Preheat oven to 375.
2) Whisk together the eggs, egg whites, Greek yogurt, Salt and cheese in a a large bowl until well mixed.
3) Stir in vegetables.
4) Divide mixture evenly among 20-24 slots of 520 standard sized lightly greased muffin tins.
5) Bake for 20-25 minutes ,until set in the middle and knie inserted into senter comes out clean.
Yields 4 servings – 5-6 muffins per serving1
Leaner, 1 Healthy Fat, 3 Greens, 1 Condiment