Preheat oven to 350 degrees F.

Preheat the oven to 350°F.

Grease a muffin pan with olive oil.

Divide the greens, scallion, mushroom, garlic and feta equally among the muffin cups.

Pour the egg whites into the muffin cups, filling each full.

Bake the muffins until the egg whites are fully cooked, about 20 minutes.

Remove the muffins from the oven and let cool for 5 minutes, then use a knife to loosen the muffins from the cups. These can be served immediately or frozen to eat later. If freezing, transfer the fully cooked and cooled muffins to a sealable plastic bag and store them in the freezer. The keep for about 3-4 months.

To re-heat: Microwave the muffins for 45 seconds or until thawed. To avoid soggy muffins, wrap each egg muffin in a paper towel to soak up excess liquid before placing in the microwave.

*You can choose egg whites if looking to decrease fat content or whole eggs if interesting in having more protein. 6-8 large eggs would replace 1.5 cups of egg whites alone.*An alternate for a bit of a heftier taste, is to sauté the greens, scallions, mushrooms and garlic in 1 tsp of extra virgin olive oil along with the spices of your choice together before placing them in the muffin cups and before adding the cheese and eggs.