Grab & Go Egg Muffins

Ingredients

1 C liquid egg whites

6 large eggs

1-2 teaspoons all purpose seasoning

1 C grated low fat cheese (cheddar or a cheddar/jack mix is tasty)

diced green onions (optional, but recommended)

3 C Chopped vegetables (broccoli, red pepper, zucchini, and/or mushrooms are all good options)

3 C Diced Canadian or turkey bacon or crumbled cooked turkey sausage (optional)

Directions

1. Preheat oven to 375 degrees.

2. Spray pan with non-stick cooking spray. I suggest using a silicone muffin pan for ease after baking, but a regular muffin pan is fine too.

3. In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients.

4. Break eggs into large measuring bowl with pour spout and add the liquid egg whites. Add seasoning and beat well. Depending on how you like your egg yolk to egg white ratio, you can play with the amount of egg whites and full eggs you use.

5. Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork

6. Bake 25 to 35 minutes until muffins have risen and are slightly browned and set

Once cooled, place muffins into plastic baggies (one muffin per baggie). Store in fridge. When you're ready to eat one, grab a baggie, open it and microwave for 30 to 60 seconds. Now you've got a healthy breakfast ready to go in less than a minute!