Mini Egg Muffins
½ cup Heavy Cream
1 cup Onion, chopped
¾ cup Low-Fat Cheese (Laughing Cow Cheese)
Broccoli, or any other veggies or none at all
Salt & Pepper
This recipe is so easy! These mini quiche-type muffins are great for putting in your lunch or serving for breakfast, and you can add anything you like.
Preheat oven to 375°.
Spray each hole in a muffin pan with olive oil spray. Scramble eggs. Put veggies and cheese in each muffin tin first, now pour egg in and make sure you leave a little room for the mixture to puff up as it bakes. It is a little like a soufflé as it will puff up and then shrink after you take it out of the oven. Bake for approximately 10 to 15 minutes. You can tell they are done by pressing your finger on them; they should feel firm. Serve with some salsa. Yum!