Categories: Appetizers, breakfast
Ingredients
- 1 1/2 cups chopped mushrooms
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped red onion
- 2 cups chopped spinach leaves
- 4 wedges The Laughing Cow Light Cream Swiss cheese
- 2 1/2 cups fat-free liquid egg substitute (like Egg Beaters Original)
- 1/4 tsp. garlic powder
- 1/4 tsp. each salt and black pepper
- 3/4 cup shredded reduced-fat cheddar cheese
Directions
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Preheat oven to 375 degrees. Generously spray a 12-cup muffin pan with nonstick spray.
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Bring a large skillet sprayed with nonstick spray to medium heat. Add mushrooms, bell pepper, and onion. Cook and stir until softened, about 6 minutes. Add spinach and cook and stir until wilted, 1 – 2 minutes.
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Transfer veggies to a large bowl, and blot away excess moisture. Add cheese wedges, and stir until smooth and well mixed. Add egg substitute and spices. Stir well.
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Distribute egg mixture among the cups of the muffin pan. Bake for 15 minutes.
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Sprinkle with cheddar cheese. Bake until centers are firm and cheddar cheese has melted, about 3 minutes. Enjoy!