Spinach, Mushroom & Brie Egg Muffins⁣

I was just talking to a friend about how much I enjoy quiche and frittata, literally so tasty and love that it can feed the crew. For the same reasons, I like to make these Spinach, Mushroom & Brie Egg Muffins⁣ and they’re great for “grab-and-go”breakfast options (I like breakfast for dinner too so…). ⁣⁣ 1 Leaner | 3 Greens | 1 Healthy Fat | 1 Condiment⁣

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Step 1

Preheat oven to 375˚F.⁣⁣⁣

Step 2

2. Whisk together the eggs, egg whites, Greek yogurt, salt, and cheese in a large bowl until well mixed.⁣⁣⁣

Step 3

3. Stir in vegetables.⁣⁣⁣

Step 4

4. Divide mixture evenly among 20 to 24 slots of two, standard-size, lightly-greased muffin tins.⁣⁣⁣

Step 5

5. Bake for 20 to 25 minutes, until set in the middle and knife inserted into the center comes out clean.⁣⁣⁣

Step 6

Tip: Make these on the weekend and freeze for the week ahead. Simply microwave for 1 to 2 minutes to reheat.⁣⁣⁣