Egg Muffins
(Makes 12 muffins)
Ingredients
Ingredients
15 eggs
1-2 tsp. Seasoning mix (includes salt, black pepper, paprika, cayenne, garlic powder, dried basil)
1-2 cups grated low fat cheese (sharp cheddar or a blend of cheddar/Jack cheese)
3 green onions diced small.
Chopped veggies (mixed veggies - green pepper, red pepper, broccolli, anything you like)
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 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 with pour spout, add seasoning mix 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.
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 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 with pour spout, add seasoning mix 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.
When muffins are done, loosen them with a knife before popping them out of the silicone muffin pan.
Muffins will keep more than a week in the refrigerator without freezing. Egg muffins can be frozen and reheated, but I like them best when they're just refrigerated. For best results, if you are freezing them, thaw in refrigerator before reheating. Microwave on high about 1-2 minutes to reheat if frozen. Here's my favorite way to do it. As soon as the muffins have cooled, put two at a time into small plastic bags. Put the bags in the refrigerator. Then when you need a quick breakfast, open the bag, pop in the microwave until they're hot, grab the bag and run out the door with a quick breakfast. (Don't heat for too long or they can get rubbery.)
Muffins will keep more than a week in the refrigerator without freezing. Egg muffins can be frozen and reheated, but I like them best when they're just refrigerated. For best results, if you are freezing them, thaw in refrigerator before reheating. Microwave on high about 1-2 minutes to reheat if frozen. Here's my favorite way to do it. As soon as the muffins have cooled, put two at a time into small plastic bags. Put the bags in the refrigerator. Then when you need a quick breakfast, open the bag, pop in the microwave until they're hot, grab the bag and run out the door with a quick breakfast. (Don't heat for too long or they can get rubbery.)
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