Creamy Egg and Vegetable Muffins Start the Day Right

Creamy Egg and Vegetable Muffins Start the Day Right

I’m a big believer in starting your day with some kind of breakfast. Isn’t that what educators tell parents all the time? We are told to send our kids to school with a full tummy so they can concentrate on their work, yet as adults, we start our day with a latte from the local coffee stand. We justify our breakfast of choice as being nutritious since we’ve added a splash of milk to it.

Don’t get me wrong, I have my coffee every day too, but I’d never make it through the morning without breakfast. I need the energy I get from oatmeal, yogurt, smoothies, or in this case, egg muffins.

Ingredients

  • 3 large eggs
  • 6 large egg white
  • 1 tsp baking powder
  • 3 small artichoke hearts, chopped
  • 1 cup baby spinach, chopped
  • 2 tablespoons onion, finely chopped
  • 2 tablespoons red bell (capsicum) peppers, finely chopped
  • 1 tablespoon basil, minced
  • 2 tsp canola oil
Read the whole recipe on Mother RImmy's Cooking Light Done Right