TODAY IN THE KITCHEN:

Cheating on fashion with food today taking breakfast from drab to fab! I've been in a major cooking mood lately.  For me that comes and goes, but when it comes it usually involves recipes I make up at the spur of the moment like this one.  I call these My (healthy) Egg McMuffins. Since everyone in my house is always on the run I'm constantly on the hunt for healthy food I can make in advance and we can grab on the way out the door. Make a big batch of these on Sunday and keep them in the fridge to have for breakfast or a protein snack pick me up on the go.

Ingredients

6 eggs
4 egg whites
1 bunch of baby spinach (you can also substitute broccoli)
1 medium onion or a bunch of scallions
Olive oil
Cheddar cheese ( If you're dairy free I use this great dairy free cheese called Rice Shreds)
12 cup muffin pan
Olive oil cooking spray
Pre heat your oven to 350
Makes 12

Whisk your eggs and egg whites together in a mixing bowl. Stir fry your onions and spinach in olive oil until the onions get a bit golden and the spinach is soft.

Pour the onions and spinach into the egg mixture and stir.

I use a soup ladle to spoon the batter into a muffin tin. Make sure you use a lot of cooking spray in the muffin pan or you can use cup cake holders.

Sprinkle with cheese.

Bake at 350 for about 20 minutes, or until a knife comes out dry. These will keep all week in an air tight container in the fridge, if they last that long, they don't in my house!