Breakfast Muffins

6 cups Eggbeaters
3 T olive oil
1 c. each chopped onion, mushrooms and broccoli
4 oz. 97% fat free Canadian bacon, finely chopped
2 oz. finely shredded 2% cheese (cheddar or mexi-blend)

Preheat oven to 350F.  Spray 24 muffin cups with cooking spray.

Saute vegetables in olive oil until tender.  Cool slightly.

In a bowl mix together the Eggbeaters, cooled vegetables and Canadian bacon.  Evenly divide between the 24 muffin cups (slightly more than 1/4 c. each).  Sprinkle evenly with shredded cheese.

Bake for 20-25 minutes until eggs are set.

YIELD:  24 muffins
1 muffin = 1 WW point; 2 muffins = 3 WW points

****I baked mine in Pampered Chef stoneware muffin pans.  I am not sure if the baking time would be different in metal pans, so you may want to watch them the first time you bake them.  These are SO good!