Egg Muffins

By ShoDav

Ingredients

• 12 eggs
• 1-2 tsp any seasoning you like that’s good with eggs – Tuscan, salt/pepper/garlic powder, etc.
• 1-2 cups low fat shredded cheese or feta cheese
• Optional: 3 green onions diced small. Chopped veggies such as bell pepper, mushroom, onion, grated carrot, etc. Crumbled cooked bacon, lean ham, or crumbled cooked turkey sausage

Details

Adapted from kalynskitchen.com

Preparation

Step 1

Preheat oven to 375 degrees. Put two paper liners into each slot in a muffin tin, then spray liner with nonstick spray (if you don’t do this the eggs bleed through, so it’s an important step).

In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese, and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients.

Break eggs into large bowl, add seasoning of choice, and beat well.

Pour egg into each muffin cup. Stir slightly with a fork.

Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep more than a week in the refrigerator. Egg muffins can be frozen and reheated, but they are best when just refrigerated. For best results, thaw in the refrigerator before reheating if you do freeze. Microwave 2 egg muffins on high for about 1 minute to reheat.