This morning, I made the BEST tasting egg muffins. I used Eggbeaters(southwestern flavor). I sauteed about 1/4 of a poblano pepper, 1/4 C of mushrooms, and a 1/4 cup of tomatoes, 1 tbsp parsley and heated them in about 1/2 tbsp olive oil. Once they were softened a bit, I poured it into a bowl to cool down a bit. Once cooled, I added about 1 1/2 C of the eggbeaters and about 3/4 Cup low fat shredded cheddar cheese. It was enough to fill 6 muffin cups and I baked at 350 degrees for 18 minuts.
They were AWSOME.
Breakfast egg "muffins"
