Egg muffins
Ingredients
- 12 to 15 eggs (use 12 eggs for individual silicone cu
- 1 tsp. (or more) Spike Seasoning (optional if you don’t have Spike, use any type of seasoning blend that’s good with eggs.)
- fresh-ground black pepper (optional)
- 1 to 2 cups grated low fat cheese (I like sharp ched use less cheese if using meat)
- Optional but highly recommended 3 green onions diced small.
- Optional: chopped veggies such as blanched broccol red pepper, sauteed zucchini, sauteed mushrooms, etc. (Using veggies will reduce th
- Optional: diced Canadian bacon lean ham, or crumbled cooked turkey sausage
Instructions
- Preheat oven to 375 F. Spray a Silicone Muffin Pan or Silicone Muffin Cups with non-stick spray or olive oil.
- In the bottom of the muffin cups layer diced meat, if using, sauteed 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 measuring bowl with pour spout, add Spike, and pepper (if using) 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 more than a week in the refrigerator. Microwave on high about 45 seconds to one minute to reheat.
- (Egg muffins can be frozen and reheated, but I like them much better when they’re just refrigerated. For best results, thaw in refrigerator before reheating. Frozen muffins will release some water when they thaw.)
