1/6th of recipe (2 mini egg bakes): 134 calories, 4g fat, 527mg sodium, 5.5g carbs, 1g fiber, 3g sugars, 16.5g protein -- PointsPlus® value 3*

These are like li'l omelettes made in a muffin pan! Adorable, convenient, portion controlled, tasty... What's not to love?

Prep: 15 minutes
Cook: 30 minutes

Ingredients:
1 1/2 cups chopped mushrooms
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
2 cups chopped spinach leaves
4 wedges The Laughing Cow Light Cream Swiss cheese
2 1/2 cups fat-free liquid egg substitute (like Egg Beaters Original)
1/4 tsp. garlic powder
1/4 tsp. each salt and black pepper
3/4 cup shredded reduced-fat cheddar cheese

Directions:
Preheat oven to 375 degrees. Generously spray a 12-cup muffin pan with nonstick spray.

Bring a large skillet sprayed with nonstick spray to medium heat. Add mushrooms, bell pepper, and onion. Cook and stir until softened, about 6 minutes. Add spinach and cook and stir until wilted, 1 - 2 minutes.

Transfer veggies to a large bowl, and blot away excess moisture. Add cheese wedges, and stir until smooth and well mixed. Add egg substitute and spices. Stir well.

Distribute egg mixture among the cups of the muffin pan. Bake for 15 minutes.

Sprinkle with cheddar cheese. Bake until centers are firm and cheddar cheese has melted, about 3 minutes. Enjoy!

MAKES 6 SERVINGS  

*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark. Copyright © 2014 Hungry Girl. All Rights Reserved.