Egg Muffins

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The PERFECT snack!

Preheat oven to 375 degrees
Start by chopping some veggies: red pepper, green pepper, yellow onion, mushrooms, and baby spinach! I like to chop all the veggies very small so that when I bite everything blends together and I just don’t like big chunks on these period.
Add egg whites , minced garlic, the salt, the pepper, the parmesan cheese, and wisk everything together.
Pour the egg/veggie mixture evenly into the muffin pan. You’ll have enough for all 8-9 muffin slots!
Bake for about 15 minutes, or until the tops are firm to the touch or if an inserted toothpick comes out clean.
You can store these up to 4 days.