Spinach Egg Muffins

These are some of my favorite breakfast muffins.  Really, you can pretty much add any type of veggies you want once you have the basics of the spinach, egg and green pepper.  It's a great way to use veggies from other recipes that you want to get rid of.

This recipe makes 12 egg muffins.  They are great to keep in the fridge and reheat in the morning for a quick, hot, healthy breakfast.

1 - 16oz carton of Egg Beaters
1 package of frozen chopped spinach thawed and dry (it's important it's as drained as can be)
1/3 cup of low fat or fat free cheddar cheese
1 diced green pepper
Salt and Pepper to taste

Options...
Diced onion
Diced mushrooms
Diced red pepper
Bacon bits (adds flavor for very few calories)
Diced Turkey bacon (may add point value)
Tabasco Sauce

Heat Oven to 350

In a bowl combine egg beaters and veggies.  Stir until well mixed.  Stir in cheese.

Use cooking spray and coat a regular size muffin tin (make sure it's coated).  This recipe yields 12 muffins.  Evenly distribute the egg mixture among the 12 slots.

Cook for about 20 minutes.  Refrigerate and warm up throughout the week.

2 muffins = 1 point (using all veggies above and low fat cheddar cheese) You may want to add more if you add bacon.