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Cheesy Egg Muffins Recipe


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     Cheesy Egg Muffins

Category   Breakfast - Brunch
Sub Category   None
Servings   2

2 cups Eggbeaters (1 lean)
4 oz low fat mozzarella cheese (1 lean)
1/2 cup mushrooms (1 green)
1 cup spinach (1 green)

Preheat oven to 350. Dice mushrooms and saute with spinach. Fill each muffin cup evenly with egg, cheese and mushroom & spinach saute. Gently stir the contents of each cup. Each cup should be about 3/4 full. Bake at 350 for about 25-35 minutes. When the muffins are done, loosen them with a knife before taking them out of the muffin pan. Remove from muffin pan and let cool for about 20 minutes on wire rake before transferring into the refrigerator or freezer.
Muffins will keep in the refrigerator for about a week within freezing. Egg muffins can be frozen and reheated. For best results, thaw in the refrigerator before reheating. Microwave on high about 2 minutes to reheat 2 muffins
Serving Suggestions
This full recipe is 2 lean servings and 2 green servings

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