Veggie Breakfast Cups

From Member Karen Willis

1 pkg (10 oz) frozen chopped spinach
¾ cup liquid egg substitute
¾ cup shredded reduced-fat cheese (your choice!)
¼ cup diced green bell peppers
¼ cup diced onions
¼ cup diced mushrooms
¼ cup diced tomatoes (drained)
Salt, pepper, hot pepper sauce to taste


Preheat oven to 350 F. Microwave the spinach for 2 ½ minutes on high. Cool enough to drain/squeeze the excess liquid.

Line 12 muffin cups with foil baking cups; lightly coat with cooking spray. Combine the all ingredients in a large bowl and mix well. Divide evenly in the muffin cups and bake for 20 minutes, until a knife inserted in the center comes out clean.

Use your favorite cheese—cheddar, swiss, mozzarella and feta all work well. Any combination of vegetables can be used, and diced, cooked breakfast sausage or meat (not bacon) can be added, too. These freeze VERY well, and make a great “to go” breakfast! To re-heat, microwave about 1 minute on high.