Mushroom & Spinach Muffins Directions:
- Preheat the oven to 375°F (190°C) and spray a standard 12-cup muffin tin with cooking spray.
- Heat a skillet with cooking spray over medium-high heat.
- Add the diced onion and cook, stirring frequently, until softened, about 5 minutes.
- Add the mushrooms and cook, stirring occasionally, until the mushrooms are softened, about 5 minutes longer.
- In a medium mixing bowl, whisk together the eggs, skim milk, salt, pepper, hot sauce (if using), and mustard. Stir in the reduced-fat Swiss cheese and spinach.
- Divide the mushroom mixture evenly among the muffin wells.
- Pour the egg mixture over the vegetables so each well is about three-fourths full. Sprinkle the Parmesan cheese over the tops, dividing equally.
- Bake in the preheated oven for 12 to 14 minutes, until the eggs are set.
- Serve immediately. Wrap leftovers in plastic wrap and store in the refrigerator for up to five days. Reheat in the microwave before serving.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- Cooking spray: 0 points
- 1 onion, diced: 0 points
- 6 ounces mushrooms: 0 points
- 8 large eggs: 0 points
- 1/2 cup skim milk: 1 point
- 1/2 teaspoon kosher salt: 0 points
- 1/4 teaspoon freshly ground black pepper: 0 points
- 1 teaspoon hot pepper sauce (optional): 0 points
- 1 teaspoon Dijon mustard: 0 points
- 3/4 cup reduced-fat Swiss cheese: 6 points
- 1/4 cup freshly grated Parmesan cheese: 3 points
- 1 (10-ounce) package frozen spinach, squeezed dry: 0 points
Total Points: 10 points for the entire recipe
Portions: 12 muffins
Points per Serving: 0.83 points per muffin
Nutritional Values (per muffin):
Nutrition Facts:
- Calories: 65
- Fat: 3g
- Carbohydrates: 2g
- Protein: 6g
I await your comments! Enjoy!
