Egg Muffin Casserole

³ Description

Here's a meal where I literally had so many things to use up so that they wouldn't go bad and was just thinking "how can I combine these in an easy and quick way?" I've made egg muffins loads of time for on-the-go snacks, and decided to make just that but as a dinner portion- how's an Egg Muffin Casserole sound? Well, it tasted AWESOME! Recipe is so easy and versatile– add in whatever kind of veggies you want or have around! Don't be afraid to get creative in the kitchen! Sometimes the best ideas come from making something from the ingredients you already have around!

² Ingredients

•  1/2 cup, chopped Onions
•  1/2 cup chopped Broccoli
•  1 cup, NFS Tomatoes
•  1 cup Spinach
•  1/2 cup, pieces or slices Mushrooms
•  1 cup Garlic
•  1 cup Egg White
•  1 medium Egg
•  1 serving (serving = 1 oz) Lucerne Low Fat Cheddar Cheese

q Directions

Preheat oven to 375F. Saute all vegetables (first 6 ingredients) in a pan with cooking spray (or a little olive oil if you prefer) until spinach is wilted and veggies are tender. Spray 2 personal pan baking dishes (I used 5x7" casserole dishes) with cooking spray. Divide vegetable mixture into the 2 dishes.
Whisk the one egg into the egg whites.

Divide egg mixture into two personal pan baking dishes, filling 2/3 of the way to the top each. Top each with 2 Tbsp cheddar cheese. Bake 13-17 minutes, until browned and eggs are cooked through to your liking!

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