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Egg and Veggie Muffins

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"These veggie egg muffins are great for those busy mornings. They freeze easily."
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35 m servings 107
Original recipe yields 12 servings (12 muffins)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
  2. Mix flour, Cheddar cheese, spinach, corn, milk, egg whites, and tomato in a large bowl until well combined. Spoon mixture into the muffin tin.
  3. Bake in the preheated oven until tops are set and edges start to pull away from the sides of the muffin cups, 20 to 25 minutes. Cool for 5 minutes before removing from the tin.

Nutrition Facts

Per Serving: 107 calories; 3.5 14.2 5.7 10 77 Full nutrition

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