Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. place spinach, tomatoes, and mushrooms in a colander; squeeze and press to drain well. in a bowl, whisk eggs, egg whites, garlic, mustard, salt, and pepper until well blended. add veggies from colander and onion, mix well. grease a 6 cup jumbo muffin tin, and pour egg mixture evenly into cups. bake for 30 minutes in preheated oven. let cool, and you've got a quick, easy, and healthy breakfast every morning for work (i work 6 days a week). to reheat, microwave 30-35 seconds. good topped with ketchup, if you like ketchup with eggs.

Target recipe: mix together dry ingredients, set aside. beat eggs and all liquid ingredients, mix well. add liquid ingredients, raisins and carrots to dry mixture. stir well. refridgerate overnight or for at least 6 hours. before baking stir the batter well. preheat oven to 400. fill muffin tins 1/2 full. bake 17-20 minutes. hints---------------. do not use muffin liners- the muffins will stick to the paper really bad. this happens because there is no fat in the recipe. you must refridgerate the batter for at least 6 hours or the muffins are dry. you have to let the cereal soak up all the wet ingredients otherwise it stays dry. enjoy!