Veggie Egg Muffins

Servings 12 muffins

Ingredients:

3 cups mixed vegetables (broccoli, mushrooms, peppers, spinach etc )

1 teaspoon oil

12 large eggs

 1/4 cup milk

 1/2 teaspoon black pepper & salt to taste

 1/2 teaspoon dry mustard powder

 3 tablespoons minced onion

 1 cup cheddar cheese

 1/4 cup Parmesan cheese

Directions:

Preheat oven to 350°F.

Chop vegetables and cook in 1 teaspoon of oil until tender crisp or excess liquid is removed. Cool.

Spray a muffin tin very well with cooking spray.

Divide the vegetables, onion, and cheeses over 12 wells.

In a large bowl combine eggs, milk, and seasonings. Mix well.

Pour eggs evenly over each well. Bake 22-25 minutes or until set.

Remove from cups and serve warm or let cool completely and refrigerate/freeze.

Nutrition Information:

Calories: 144, Fat: 8g, Saturated Fat: 3g, Cholesterol: 175mg, Sodium: 274mg, Potassium: 177mg, Carbohydrates: 7g, Fiber: 1g, Protein: 10g, Vitamin A: 53.4%, Vitamin C: 6%, Calcium: 13.5%, Iron: 7.1%