Egg muffins

Yellow Cornmeal for dusting
1 carton Trader Joe's cage free egg white, Liquid
2 Cage Free Large Brown whole eggs
Winter Squash, about 3/4 cup, diced and cooked til soft but still a bit firm.
2 T Fresh Chives, sliced
1/4 cup Roasted Sweet Bell Pepper Strips
1/4 cup shredded 3 Cheese Blend Lite - Trader Joe’s
Seasoning to taste and as you prefer. I used dill weed, pepper, salt, dry mustard, paprika

Add any ingredients to the eggs you want! Can be made vegetarian, with cheese or without, meat, etc. Whatever you love :). I also add different seasonings that complement the veggies, etc.

Grease 12 muffins cups well, sprinkle bottom of each with a little cornmeal.

Mix all other ingredients well, then spoon into cups. Cups should be almost full but with a little room so the liquid doesn't run over.

Bake at 375F about 25 minutes or until golden brown on top and toothpick comes out clean and hot (touch it to your lip - should feel warm). They will look like souffles and will fall.

Let cool and serve warm. I store in the fridge then reheat them before eating. They can also be eaten cold or room temp. and they freeze well.

Serving Size: 12 "muffins"

Number of Servings: 12

Recipe submitted by SparkPeople user KATIE123080.