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Egg White Muffins

I apologize I do not post a ton of breakfast recipes. I cannot eat eggs (though they used to be my all time favorite thing to eat!) and almost every recipe for breakfast recipes calls for a ton of eggs that I cannot eat. I have not yet found an alternative for this yet.  Anyway, The Lil Chef sends me a ton of breakfast recipes all the time and I decided I'd start with this one because the holidays are coming and people get really busy with shopping, family coming in or traveling to someone else's house.  These miniature omelets as I like to think of them can be made in advance and customized for an individual's taste. The Lil Chef in no way would eat these with all the veggies unfortunately so for her it would be eggs and cheese.
I love egg whites (and it's a little healthier) but there's no problem making this with the whole egg.

Makes 12 muffins (2 eggs each)
1 carton of egg whites or 24 egg whites. (a dozen eggs if using whole eggs)
Baby spinach
chopped onion
chopped red pepper
chopped jalapeno
chopped ham or canadian bacon
chopped mushrooms
Sriracha sauce 
shredded cheese (Cabot or any other lactose free cheese)

-Preheat oven to 350 degrees
-Choose ingredients you prefer to use and maybe mix it up, so you have something different every day. chop if necessary.
-Spray pan
-Add chopped ingredients to each cup
-Add 1/3 cup liquid egg whites or 2 egg whites per cup
-Bake for 30 minutes. (adjust the time according to how solid you prefer your eggs- I like my eggs cooked really hard)
-Immediately remove and let cool on a rack. Once cool, place 2 in a ziplock bag with no air to keep them all week in the fridge. In the morning, remove from bag and heat in microwave for 1 minute and Enjoy!! 
Recipe From:


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