Breakfast Egg Muffins

Breakfast Egg Muffins
What do I love about these little muffins — Everything!!

They are quick and easy to make, versatile because you can put whatever you like in them, healthy, freezable, make-a-head….the list can go on and on.

Go ahead, have fun and add your own ingredients to this recipe to suit your food style!

13-15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins or individual silicone cups. You can use less egg yolks and more egg white if you prefer.)
Grated Cheddar Cheese, I used probably about 1 1/2 cups sharp cheddar cheese
2 Green onions, green part only diced
3 Low fat Turkey Sausage, cooked and diced

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, if using, 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 bowl add salt and beat well.

Pour egg into each muffin cup until it is 3/4 full.

Bake 25 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.