Veggie and Egg Muffins

Ingredients

• 8 whole eggs
• 3 egg whites
• ½ red pepper diced
• 6-8 sliced mushrooms
• 1 onion
• 2 cups fresh baby spinach chopped; stems removed
• ½ cup shredded cheese of your choice
• ½ cup milk
• 1 tbsp butter
• oil for muffin tin
• salt and pepper to taste

Directions

1. Preheat oven to 350.
2. In a fry pan on medium heat, add oil, then all veggies. Stir fry. Watch so onions don’t stick to bottom. If they do, add a splash of water. Cook for 8–10 minutes.
3. In a mixing bowl, add eggs, milk, salt and pepper. Whisk to combine. Add veggie mixture, then cheese.
4. Grease muffin tin. Ladle egg mixture into each tin. Bake for 25 minutes or until slightly brown on top.