Egg bake mushroom and swiss (vegetarian, low carb, low fat)

  • 6 large eggs
  • 8 egg whites
  • 2 ounces of milk (1/8 cup)
  • 3 ounces reduced fat Swiss cheese shredded
  • 3-4 ounces sliced or chopped mushrooms, sautéed
  • Chives and basil
  • Salt and pepper   
  1. Beat eggs and milk until well mixed
  2. Add salt, pepper and a bit of basil and mix
  3. Pour evenly into 6 deep popover cups (or 12 muffin cups)
  4. Distribute mushrooms and cheese evenly in each cup
  5. Push down so egg covers most of the mix-ins, and sprinkle chives on top.
  6. DO NOT overfill. Mixture will rise while baking and deflate upon cooling. 
  7. Bake for about 35 minutes (less for muffin cups) at 350 degrees..
  8. Serve immediately or wrap individually for a snack on the go. 



TIPS:
Mix and match veggies and cheese. For example: Spinach and feta, onions and guyrere, roasted red peppers and provolone. Changes spices to your taste. This is a great basic recipie to make your own.

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