Maria Dello, of Dellonutritionals, shows News 12's Lily Stolzberg how to make creative egg muffins.

Beets and spinach egg muffin cups:
- Preheat oven to 375 degrees;
- Crack 12 eggs in a large bowl;
- Spray pan with olive oil;
- Add spinach, feta cheese, onion and top with a pinch of oregano;
- In blender add 3 boiled, peeled beets with a quarter cup of milk and add with egg mixture;
- Divide the egg mixture evenly among muffin cups;
- Bake 18 to 22 minutes until eggs are set;
- Serve immediate or store in refrigerator and serve for breakfast, lunch or dinner.

Broccoli and mushroom egg muffin cups:
- Preheat oven to 375 degrees;
- Crack 12 eggs in a large bowl;
- Spray pan with olive oil;
- Add chopped steamed broccoli, add sauté mushrooms, cheese and seasoning;
- Divide the egg mixture evenly among muffin cups;
- Bake 18 to 22 minutes until eggs are set;
- Serve immediate or store in refrigerator and serve for breakfast, lunch or dinner.