Spinach and Mushroom Omelet Muffins
Makes 18 muffins
12 large or extra large eggs
1 package of turkey bacon, cooked and chopped
1 bag fresh spinach, around 9oz - 12 oz
1 8oz container of mushrooms, chopped
1 cup of shredded cheese
salt and pepper to taste
Preheat oven to 375 degrees. Whisk eggs in a large bowl. Saute mushrooms and spinach and drain off excess liquid. Add mushrooms and spinach to eggs. Stir in chopped turkey bacon and cheese. Add salt and pepper to taste. Pour egg mixture into 18 greased muffin cups. Bake at 375 degrees for 20 minutes or until center of muffin becomes firm.
These freeze well, just reheat and eat!