Skinny Egg Muffins with Spinach and Tomato

4 baby red potatoes
1/2 tablespoon olive oil
Salt, pepper, and your favorite spice mix (I use Cajun spice)
1 32-oz. carton liquid egg whites
6 medium or large eggs
3 cups baby spinach leaves
2 medium tomatoes, diced small
1/2 cup sliced green onions
1/2 cup shredded sharp cheddar cheese
1/2 cup 2% milk

Spray the heck out of those muffin tins, or the food will stick! This recipe lends itself to dozens of variations, with different carb components (cooked sweet potatoes or rice, for example), vegetables, herbs, spices and cheeses.

Preheat the oven to 425 degrees. Slice the red potatoes very thinly. Place the potatoes on a parchment-lined baking sheet and spray lightly with oil (I use my trusty Misto oil sprayer). Sprinkle with salt, pepper, and your favorite spices. The potato pieces will take 15-20 minutes to cook through and crisp slightly. Toss once halfway through baking. Remove from the oven and set aside.

Set the oven to 350 degrees. Grease two 6-cup jumbo muffin tins very thoroughly with cooking spray. Layer the potato pieces into the bottom of the cups. Layer spinach leaves, tomato and green onion over the potato slices in each cup. Whisk together the eggs and the milk, season with salt, pepper and spices. Divide egg mixture evenly among the 12 muffin cups. Top with the shredded cheese.

Bake for 20-22 minutes until the eggs are cooked through and the tops are lightly browned.

Serving Size: 12 large muffins