Egg Muffins

I wanted to try out my new silicone baking cups I got for Christmas, so I found this recipe for Egg Muffins here at Kalyn's Kitchen. They are a great breakfast that you can take on the go, and are very healthy (I think they even work on the south beach diet). You can mix and match meat and veggies to come up with your favorite combination!



Egg Muffins
From: Kalyn's Kitchen

Ingredients:
10 eggs
2 tsp Spike Seasoning
Milk
1 Cup Grated Cheese of your choice
3 green onions diced small
other chopped veggies... I used green pepper and mushrooms
Diced Ham or Canadian Bacon

Directions:
1. Preheat oven to 375

2. Use regular or silicone muffin pan, silicone baking cups or regular paper cups (if using paper, use 2 liners per cup. Spray any/all generously with Nonstick Spray.

3. In the bottom of the muffin cups, layer diced meat, veggies, cheese, and green onions. Fill about 2/3 full

4. Break eggs into large measuring bowl with pour spout, add spike seasoning and a little bit of milk if desired. Wisk.

5. Pour eggs into each muffin cup until it is 3/4 full. Stir each gently with a fork.

6. Bake 20-25 minutes until muffins have risen and are slightly browned and set

7. Eat immediately, or keep in the refrigerator for up to a week an dreheat in microwave. They can also be frozen.