Vegetarian Low Fat Egg Muffins

Vegetarian egg muffins made with Sasquatch Mustard garnished with Cherry Bomb Salsa (Coming soon from Darling Foods)

Recipe:

Preheat oven to 375 degrees and fill 12 muffin tins with papers.

1 C egg whites from carton
4 marinated artichoke hearts chopped
1/2 C carmelized or sautéed onions
1/2 C nonfat cottage cheese
1/4 C Sasquatch Mustard
1/8 C goat cheese
1/2 C whole wheat flour
4-5 basil leaves chopped
1 tsp baking soda
1 tsp salt
Ground pepper

Whisk all ingredients in a bowl. Fill muffin tins half full. Cook at 375 degrees for 20 minutes. Let cool a few minutes before eating! Garnish with salsa.