Add your favourite vegetables to these customizable egg muffins - broccoli, zucchini, and spinach would all be great, as would your favourite cheese in place of the cheddar. I find it helpful to use a ladle to pour the egg mixture into the muffin tins. Before removing, run a knife around the outside of the muffins to gently loosen them.
Pre-heat oven to 350 and spray a 12 tin muffin tray with cooking spray.
Heat a non stick skillet over medium-high heat and spray with olive oil or cooking spray. Sauté onion for about 3 minutes or until it begins to soften. Add mushrooms and red pepper and sauté for another 5 minutes. Set aside to let cool.
In a large bowl beat together eggs, egg whites, cheese, thyme, and salt and pepper. Add vegetable mixture and mix well.
Divide evenly among muffin tins and sprinkle tops with minced chives. Place in oven for about 25 minutes, or until set and lightly browned. Let cool for about 10 minutes before removing from muffin tins.