#886: Low Carb Egg Muffins

This is actually a South Beach recipe, but you certainly don't need to be following a low/no-carb diet to enjoy these.  Personally, I would prefer these with more veggies and a lot more cheese, but I was trying to keep these super healthy.

16 oz egg substitute
1 Bell Pepper, diced
1 Cup Shredded Cheddar Cheese
Garlic Powder, to taste
Salt and pepper, to taste

Preheat oven to 375 F.  Spray a muffin tin with non-stick spray. In a bowl combine egg substitute, diced veggies and cheese.  (I also added 2 turkey sausage patties, diced to mine).  Add garlic powder, salt and pepper. Pour into muffin tins filling 2/3 full.

Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.

These muffins are 1 ww+ pt each (makes 12 muffins).  I personally am eating these cold right out of the fridge, but they were definitely best hot.  :)