Egg Muffins [Bulkbites.com]

• Servings: 6
• Time: 40 minutes

A low-carb, low-fat, high-protein breakfast

Nutrition

• calories: 73
• protein: 7
• carbs: 3
• fat: 3
• saturated fat: 1.07
• polyunsaturated fat: 0.69
• monounsaturated fat: 1.22
• cholesterol: 124
• sodium: 124
• potassium: 234
• dietary fiber: 0.9
• sugars: 1.52
• vitamin a: 105
• vitamin c: 6
• calcium: 36
• iron: 1
• magnesium: 0
• complex carbs: 0.58
• other fats: 0.02

Ingredients

• 4.02 large Egg, white, raw, fresh
• 4.02 large Egg, whole, raw, fresh
• 1.98 cup Spinach, raw
• 0.48 cup cherry tomatoes Tomatoes, red, ripe, raw, year round average
• 1.02 cup pieces Mushrooms, white, cooked, boiled, drained, with salt
• 0.48 cup, chopped Onions, raw
• 1.02 tsp Garlic, raw

Instructions

• Preheat the oven to 350 degrees.
• In a bowl, whisk eggs, egg whites, garlic, salt, and pepper until well blended.
• Dice tomatos, mushrooms, onions and spinach. Add them to the egg mixture.
• Grease a 6 cup muffin tin, and pour egg mixture evenly into cups. Bake for 30 minutes in preheated oven.