Egg Muffins

Great for a quick breakfast on the go or a fun, tasty and healthy “brinner”!

6    EGGS

¼   cup milk

¼  teaspoon salt

?  teaspoon pepper

½  cup shredded cheese (any finely grated or shredded cheese)

¾  cup total of your favorite diced meats and vegetables*

*Most any combination will work.  I use what ever I happen to have.  Meats must be fully cooked (bacon, sausage, ham, ground beef, etc.).  Vegetables can be raw, sautéed, or even leftovers (my favorites are onion, mushrooms, zucchini, peas, red bell peppers, spinach). 

Beat eggs, milk, salt and pepper in a medium bowl until blended.  Add cheese and mix well.  Add the finely diced vegetables and/or meat and mix well.  Spoon evenly into 6 silicone muffin cups.

Microwave egg muffins on highest power level for 5-7 minutes, or until eggs are fully cooked and set.  (Cooking time will vary as microwave wattages vary). Cool 5 minutes.  Remove from muffin cups and enjoy warm. 

Quick Tips:

Bake egg muffins the day before.  Completely cool and store in an airtight container or re-sealable bag.  Quickly re-warm in the microwave for a breakfast-on-the-go.

Recipe can be made with reduced-fat cheese if desired.