Egg Vegetable Muffins

These recipes float around the internet all with different variations of the amount of eggs, egg whites and veggies. This morning I decided to give them a go myself. This batch came out quite yummy and extremely low in Weight Watcher smart points, at 1 smart point each.  I’ll probably stick the left overs in the fridge, and may freeze one or two to see how that works out.

Ingredients

• 4 eggs
• 2C egg whites (I used the kirkland brand)
• 1 small onion, minced
• 3/4 medium red bell pepper, minced
• 1/2 medium yello pepper, minced
• 84g Kraft fat free shredded cheddar cheese
• 2 pinches of salt
• 4 dashes of Frank’s hot sauce

Directions

Preheat oven to 350 degrees.

Saute pepper and onions and a pinch of salt in a non-stick skillet until pepper are tender. I used my new green pan for this. Meanwhile, whisk together eggs and egg whites. Add cooked veggies and cheese to whisked eggs along with hot sauce and second pinch of salt and stir.

Spray a 12 cup muffin tray with non-stick spray. Spoon egg mixture into each of the 12 cups. Bake in oven 18 – 22 minutes, or until toothpick inserted in center comes out clean. I like my muffins more set so I did mine for 21 minutes and probably could have done another minute more.

Let cool for 5 minutes in the pan.

Use a small spatual to run around the rim of each cup before turning out.  Enjoy!