Simmie's Veggie Loaded Egg Muffins (C1)
Kinda messy looking but boy are they good; these are "jumbos". Very filling. (They keep for OVER a week in the refrigerator with no problem.)
Nutritional info for JUMBOS (for standard, cut these numbers in half):
Carbs (none qualify as starches here): 9g
Cholesterol: 16mg (from the cheese)
1 carton (small) Liquid eggs (=10 eggs) (Eggbeaters)
2 cups Asparagus
1 Bell pepper
1 cup Parmesan cheese
2 cup Mushrooms diced
1.5 Tbsp Chia seeds (TOTALLY optional)
2 cups fresh spinach chopped
1 Tb Dried Onion
I run the spinach and bell pepper through my Ninja food processor. Everything else I chop by hand.
I combine everything EXCEPT the spinach and mix together well.
The spinach gets put in the bottom of each muffin tin (make sure you spray it well) and then a soup ladle size portion goes in each one.
Bake at 350 -- you know it's done when the top is firm, BUT check the bottom as well as it may need to continue baking a little. I usually bake about 45 minutes.
These WILL outgrow your muffin tins and go over the edge, but by the time they do that, it's not the liquid that's outgrowing it, so you don't have a horrid mess in your oven.