These egg muffins are a staple in our household for sunday breakfasts and keep so nicely in the fridge for midday snacks through the week or breakfast in a pinch!

4 whole eggs
2.5 cups egg whites
1/2 a red pepper
5-6 mushrooms
3 stalks green onion
1/2 cup cheese (we use chedder) 
optional: Sausage, salami, etc

1. Preheat oven to 400 degrees
2. Mix eggs and eggwhites together 
3. Chop up everything you want in the egg muffins. Spray the muffin tray with pam, add in veg to the tray about 1/3 full. 
4. Add egg mixture in until each is full
5. Top with cheese
6. Bake for about 18-20 minutes, let cool and serve with avocado and fresh salsa!