Low Sodium Egg Muffin Cups

Ingredients:

• 1 Tablespoon olive oil
• 1 cup red pepper (measured after chopping)
• 1 cup green pepper (measured after chopping)
• 1 cup yellow onion (measured after chopping)
• 2 cups baby spinach or kale – roughly chopped measured/packed before chopping
• 1 cup mushrooms (measured before chopping)
• 2 cloves garlic minced
• No salt seasoning (21 Salute or Mrs. Dash)
• 4 whole large eggs
• 4 egg whites

hot sauce (optional)

Directions:

• Preheat oven to 350 degrees F.
• Spray non stick 12-slot muffin pan with cooking spray and set aside.
• Heat a large non stick skillet over medium heat.Once hot, add in oil, red pepper, green pepper, and onion.
• Sauté 5-7 minutes, or until peppers are tender.
• Add in spinach and mushrooms and cook for an additional 2 minutes. In the last 30 seconds, add in minced garlic.
• Season with no salt seasoning and remove from heat.
• Crack eggs/egg whites into a large 4 cup measuring cup and whisk together.
• Stir in cooked veggies.
• Pour the egg/veggie mixture evenly into the prepared muffin pan.
• Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked.
• Cool slightly and serve immediately.
• Leftovers can be stored in an airtight container in the fridge for about 4 days.
• These may also be frozen. To reheat, pop them in the microwave until warm.