Egg Muffins
(Makes 12 muffins)
15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins)
1-2 cups grated low fat cheese
3 green onions diced small.
chopped veggies such as broccoli, bell pepper, red pepper, zucchini, mushrooms, etc.
diced Canadian bacon, lean ham, or crumbled cooked turkey sausage/bacon
Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.
In the bottom of the muffin cups layer diced meat, vegetables, 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 measuring bowl and beat well. Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.
Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.
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