Low carb veggie egg muffin

• 12 eggs
• 1 1/2 cup cheddar jack cheese
• 1 zucchini shredded
• 1 1/2 cup fresh spinach chopped
• 7 mushrooms stemmed and diced (any kind you like, i used white )
• 1 carrot shredded
• 1/2 cup 2% milk
• 1/2 cup water

1. Preheat oven to 350!
2. Spray your muffin pan with non stick spray.
3. I use an olive oil spray.
4. Crack open and beat all 12 eggs in a big bowl along with the milk and water.
5. Once mixed, add chopped spinach, mushrooms, shredded carrots, zucchini, cheese, salt and pepper.
6. Stir together slowly but making sure all ingredients are mixed well.
7. Using a soup ladle, add mixture to muffin tins.
8. Try not fill All the way to the top.
9. Place in oven and bake for 20-25 min.
10. Let sit for 5 when done IN THE MUFFIN TIN.?
11. mine are a little sloppy because I over filled.
12. After cooling flip over on to baking sheet and let cool an additional 3 min.
13. Enjoy.
14. 2 per serving.
15. I can get 24 out of this recipe

eggs, cheddar jack cheese, zucchini, fresh spinach chopped, mushrooms, carrot, milk, water

Taken from cookpad.com/us/recipes/344954-low-carb-veggie-egg-muffin (may not work)