Egg Muffin Recipe

In need of a quick and easy go to breakfast?  I make these and keep them in my freezer to add to my husband's lunch box in the morning.  It saves me time and energy that is needed to make my coffee. :)  The beauty is you can adjust these to your taste and make them different every time so you aren't eating the same thing over and over again.  (My husband is really big on NOT eating the same thing over and over.)  This week I divided mine into 2 different flavors.  (Don't judge my pans, these are my savory cooking pans not my sweet cooking pans.  Yes I do have a set for each.)

Bon Appetit!
~Kari

Egg Muffins
Makes 12 : 2 points plus each
3 c. egg beaters
6 slices canadian bacon, chopped
1 tsp. chopped green onion
1 c. chopped fresh spinach
3 oz. shredded reduced fat cheddar cheese
3 oz. fat free feta, crumbled
Garlic powder, to taste
Cayenne powder, to taste
Salt & Pepper, to taste
Parsley, to taste

In a bowl mix 1/2 of the egg beaters with the cheddar cheese and 1/2 of the other ingredients (except the spices).  In a separate bowl mix the other 1/2 of the egg beaters with the feta and the remaining 1/2 of the left ingredients (except the spices).  As for the spices, I used the garlic, salt and pepper and parsley in the 1/2 with the feta.  Then used the Cayenne with the salt and pepper in the 1/2 with the cheddar, but you can feel free to change them up any way that you like or add other spices.  I toast up an english muffin and serve it on that.  Have fun with it and enjoy!

Egg Muffins going into the oven:

 Yummy fresh out of the oven Egg Muffins: