gluten free egg muffins

By á-5036

easy to freeze for later

Ingredients

• 12 eggs
• 1/2 tsp baking powder
• 1/4 tsp salt & pepper
• 2 cups grated cheddar cheese
• 1/2 red pepper, seed and chopped
• 5 oz mushrooms, thinly sliced
• 1 cup diced gluten free canadian bacon or deli ham or cooked bacon, chopped
• 3 scallions, finely chopped

Preparation

Step 1

375 over. Coat 12 cup muffin tin with non stick spray.
Eggs in large bowl, add baking powder, sat and pepper...whisk well
In bottom of muffin cups, layer the cheese, scallions, red pepper, mushrooms, and meat. Pour the egg mix into cups, filling each one 3/4 full.
Bake 15 to 20 min, until egg muffins rise and edges are slightly browned. Serve

(baked muffins can be frozen and reheated. Let cooked muffins cool completely, then warp each muffine in wax paper & transfer to large zip lock bag, and freeze up to 1 month. To reheat, preheat oven to 200. Warm muffins for 10 min or warmed through)