These easy egg muffins are a great way to start the day! If you make them ahead of time you’ll have a high protein breakfast, that includes vegetables, ready to go. So, if you’ve made a New Years resolution to eat a better breakfast these tasty muffins could be a great addition to your morning routine.

Ingredients

• 6 Clearly Organic Eggs
• 1/2 cup frozen or fresh spinach
• 6 mushrooms, thinly sliced
• 1 green onion, thinly sliced
• 1/2 cup shredded cheese
• Clearly Organic Pan Spray
• Salt and pepper to taste

Directions

• Preheat oven to 350 degrees.
• Grease 6 muffin cups on a muffin pan.
• Divide spinach, mushrooms, green onion and cheese between each of the 6 muffin cups.
• Crack an egg into each muffin cup and sprinkle with salt and pepper if desired.
• Bake for 20-25 minutes or until knife inserted in the center comes out clean.
• Let muffins cool in the tin for 5 minutes.
• Using a rubber spatula carefully remove egg muffins.
• Enjoy immediately or muffins can be refrigerated or frozen for up to 3 weeks.

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