Creamy Egg and Vegetable Muffins
By: Kristi Rimkus
Published: Saturday, April 17, 2010 - 7:15am

Ingredients




3 large eggs
6 large egg white
1 teaspoon baking powder
3 smalls 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 teaspoons canola oil

Preparation

1 Preheat oven to 350. 2 Sprinkle baking powder over eggs in a large bowl and whip until smooth. 3 Add remaining ingredients and mix together. 4 Generously coat 6-section muffin tin with oil. Eggs will stick if you skip this step. 5 Pour egg mixture into muffin tin, filling each cup. 6 Bake for 20 – 25 minutes until egg is set in the middle.

About


Start your day right with these creamy egg and vegetable muffins. They are so much fun to make, and so versatile. 
Use your imagination and make up your own version of this tasty breakfast.