Egg Muffins

Tried a new breakfast recipe the other day and decided it was alright.  Especially if you want to make a bunch in advance and freeze them for later.  I also liked the flexibility to add or omit whatever ingredients you want.  You can take the basic recipe and make it your own.

Ingredients:

1 dozen eggs
1/2 cup cheese
1/2 cup meat
1/2 cup of whatever else you want to add--I used bell peppers and onions
seasonings to taste (remember, if you use saltier meats, such as ham or bacon, you won't need to add as much salt.)

Oven Temperature: 350 degrees
Bake Time: 20-25 minutes

Start out by putting a dozen eggs in a medium size bowl.

Beat the eggs for a few seconds.

Measure out the cheese and dump it into the eggs.

Do the same for whatever meat you are using.

Chop up any veggies and add them to the mix, too.

I needed to find an onion and this one made me laugh--looks like it's raising its hand to volunteer!

Add in whatever seasonings you like.  Again, be careful not to use much salt depending on what kind of meats/cheeses you are using.

Next you want to grease your muffin tin.  I mean really grease it, especially the bottom.  I used non-stick spray on my muffin tins, but the egg muffins still stuck a bit to them.

Once the muffin tin has been well greased, pour in the egg batter.  I tried various amounts of batter in the tins.  The best results seemed to be where the tin was filled about 2/3 of the way full.

Bake for 20-25 minutes, until the eggs have set.

Using a spoon, pop the egg muffins out of the tin and serve or allow to cool and freeze for future use.  Makes approximately 18 large egg muffins.  Can also be made in a mini-muffin tin if you want really small portions.