Easy egg muffins (makes 6)

INGREDIENTS:

• 3 whole eggs
• 1/4 cup egg whites
• 1/2 cup chopped baby spinach
• 1/4 cup diced red bell pepper 
• 1/4 cup diced mushroom
• 1/4 cup diced cherry tomatoes
• 1/4 cup diced onion
• Herbs and spices: salt, black pepper dried, basil, dried oregano (to taste)
• 1/4 cup crumbled feta cheese.

DIRECTIONS: ​

1. In a bowl, whisk the eggs, egg whites, herbs, and spices.
2. In a separate bowl, chop the remaining ingredients into small pieces and mix them together (do not add cheese).
3. Generously coat the muffin baking pan with cooking oil.
4. Add 2 tbsp.'s of filling into each muffin hole, then carefully pour the egg mixture into the muffin baking pan stopping just before you reach the top, then and sprinkle feta cheese on top.
5. Bake egg muffins at 350 degrees F for 24 to 28 minutes, or until fully cooked. Let cool, then use a butter knife to loosen the outside of the muffins. Serve hot.

• If you're prone to gas and bloating, lightly sauté your filler ingredients before adding them to the muffin pan. Cooking vegetables softens the fiber and make them easier to digest.
• Keep your mornings interesting by switching up the ingredients. Try one of the following:

Sicilian Chicken 

• Spinach
• Sundried Tomato​
• Pulled Chicken
  
• Mushroom
  
• Mozzarella cheese

The Classic Western 

• Ham
• Green Pepper​
• Onion
• Mushroom​
• Cheddar cheese

Bacon and Eggs

• Crispy bacon​
• Onion​​
• Cheddar cheese

• You can make 12 by doubling the recipe. Muffins will stay fresh in the refrigerator for up to 3 days. You can also freeze them. Just make sure the muffins are completely cooled, then individually wrap them in plastic wrap and place them in a ziplock bag for up to 3 months.  ​