Veggie & Egg "Muffins" (Low-Carb)

1/2 tbsp vegetable oil
2 cups of sliced mushrooms, diced
3 cups frozen chopped broccoli, diced and thawed
1 cup cheddar cheese, shredded (not the pre-shredded, buy block cheese and shred yourself, less carbs)

dozen eggs, half remove yolks
1/2 tsp baking powder
Salt & Pepper, to taste

NOTE: Freeze completely on a cookie sheet and then store in a freezer bag (less ice crystals that way) Each morning, we just pop them in the microwave for slightly less that 2 minutes (try 1min 45secs).

Preheat oven to 375. Cook mushroom with oil for three minutes, don't cook too long as they still have to bake. Remove from heat and mix in broccoli. Whisk together the eggs, baking powder, salt, and pepper. Put a liner in each muffin cup (using non-stick spray only adds calories/fat) and then fill each cup evenly with the veggie mixture (about 2/3 full). Evenly sprinkle 3/4 cup of cheese on tops. Then ladle the egg mixture over the veggies/cheese (don't overfill). Sprinkle tops with remaining cheese and bake for 15-20 minutes. Makes appx 16 "muffins".

Serving Size: 2 muffins

Number of Servings: 8

Recipe submitted by SparkPeople user KARIANN1211.