These little babies are just the perfect low-carb breakfast treat to mix up the ol’ routine! And what’s better – they can be made ahead and popped in the freezer … to be taken out and reheated as you’re ready for them. Oh, I’m all about that.With a great mix of flavorful veggies and their ease-of-travel, they also frequently find their way into my lunch box. I usually whip up a double batch when I make them and have them in the freezer to grab-and-go for those mornings when I’m …well … running behind. Not that that ever happens or anything. {Insert sarcasm here. I’m about as faarrrrrrr away from a morning person as you can possibly get.}And these come together really easily, too.
Ingredients
1 (10 oz.) package frozen chopped spinach, thawed and well-drained
7 eggs or 1 3/4 c. egg substitute
3/4 c. shredded cheddar cheese
1/4 c. finely diced red bell pepper
1/4 c. finely diced mushrooms
1/4 c. finely diced onion
