1/3 c. salsa (use as spicy as you want, I went with medium out of deference to my non-spicy family)
1 tsp butter
3 green onions
2 garlic gloves
2 mini-bell peppers (I used red ones)
1 c. Mexican blend shredded cheese, reduced fat
Pre-heat oven to 350 F
Saute peppers, onions, garlic cloves and mushrooms in 1 tsp of butter.
Set aside when done and let cool.
Scramble the 5 eggs in a medium bowl. Add the cheese and salsa. Once the sauteed veggies are cooled down a bit, add them too.
Scoop into well-greased mini-muffin pans.
Bake at 350 F for 30 minutes.
Makes 24 "bites" of spicy goodness.