Egg Muffins

Recipe From: Shae Johnson

Since I am not a morning person, sometimes I will make or prepare breakfast the night before (such as overnight oats and this recipe). These are a great option for on-the go because they are shaped like a muffin. I like to eat a couple on a plate, slice 'em open and add salsa and a bit of plain greek yogurt.  I HIGHLY recommend buying and using reusable silicone ones muffin liners for this recipe. (I use mine all the time.) They pop right out of the liner and make cleaning up your pan easier.  Then you just toss your muffin liners in the top rack of the dishwasher. These make 12 small muffins. 

Photo Credit

Ingredients:
1 heaping cup finely diced ham
2/3 cup finely grated cheese
1/2 green bell pepper, finely diced
1-2 thinly sliced green onions
12 eggs, beaten very well
Salt, pepper or other spices you like to add to eggs

Instructions:
Preheat oven to 375 degrees. Spray individual silicone baking cups with nonstick spray. 

Dice ham and green pepper and slice green onions. In the bottom of the the baking cups layer the ham, cheese, green pepper, and green onions, dividing each equally among the 12 baking cups. 

Break eggs into a bowl or large measuring cup that has a pour spout, then beat eggs and seasonings with a fork until they are well combined. Pour eggs slowly and very carefully over the other ingredients until the muffin cups are nearly full, but not quite reaching the top. (I pour some egg in each cup, let it settle, and then pour more until the cup is nearly full.) Take a small fork and gently "stir" to distribute the ingredients in the egg mixture.

Bake 20-30 minutes, or until the egg mixture is set and starting to brown slightly.

Egg muffins will keep well in the refrigerator for at least a week. I have frozen then, but the frozen ones release liquid when they are microwaved, so now I prefer to just store them in the fridge. To reheat, microwave 45-60 seconds. (Don't cook too long in the microwave or they get rubbery.)