Breakfast Egg Muffins



  • 2 cups egg beaters egg whites
  • 3/4 cup cooked spinach (frozen is fine too)
  • 3/4 cup light cheese (I used Trader Joe’s lite shredded cheese – any lite/low fat cheese will work)
  • 8 spears roasted asparagus
  • 2 servings Harris Teeter brand spicy jalapeno skinless chicken sausage
  • salt and pepper to taste
  • garlic powder and paprika to taste


  • Preheat oven to 375
  • Chop asparagus into bite sized pieces and crumble chicken sausage
  • With kitchen shears or knife, cut up spinach into bite sized pieces (if necessary)
  • In a large bowl, mix all ingredients together
  • Add salt, pepper, garlic powder and paprika to taste
  • Spray a 12 muffin tin (or silicone) with cooking spray
  • Divide mixture into muffins
  • Bake at 375 for 30 minutes
  • Remove and let cool

This recipe yeilds twelve servings
Points Plus value is 2pp per serving (or 3pp for two muffins!)