Egg Muffins

• 1 (10 ounce) package frozen chopped spinach, thawed
• 1 (14 1/2 ounce) canpetite diced tomatoes
• 1 (6 1/2 ounce) can mushroom stems and pieces
• 4 whole eggs
• 4 egg whites
• 12 cup chopped onion
• 1 tablespoon minced garlic (or to taste)
• 1 tablespoon mustard (optional)
• salt and pepper

1. Preheat oven to 350 degrees.
2. Place spinach, tomatoes, and mushrooms in a colander; squeeze and press to drain well.
3. In a bowl, whisk eggs, egg whites, garlic, mustard, salt, and pepper until well blended.
4. Add veggies from colander and onion, mix well.
5. Grease a 6 cup jumbo muffin tin, and pour egg mixture evenly into cups.
6. Bake for 30 minutes in preheated oven.
7. Let cool, and you've got a quick, easy, and healthy breakfast every morning for work (I work 6 days a week).
8. To reheat, microwave 30-35 seconds.
9. Good topped with ketchup, if you like ketchup with eggs.

tomatoes, mushroom stems, eggs, egg whites, onion, garlic, salt

Taken from www.food.com/recipe/egg-muffins-222695 (may not work)