Cheese-y Egg Muffins

Circle B Kitchen

Recipe adapted from Kalyn’s Kitchen

Makes 1 dozen egg muffins

Note: If using a nonstick metal muffin pan, spray with cooking spray before filling and then place in a larger roasting or baking pan filled partly with very hot water. Bake as directed. The egg muffins popped right out without a problem. If you don't have Spike seasoning, substitute, 1/2 teaspoon salt and 1/4 teaspoon pepper.

12 eggs (use 15 eggs for a silicone muffin pan)

3 tablespoons of milk or cream

1-2 tsp. Spike seasoning or any type of seasoning blend that's good with eggs

1-2 cups grated cheddar cheese (or a blend of cheddar/Jack cheese)

Optional, but highly recommended, 3 green onions diced small

Optional: chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc. (Using veggies will reduce the fat content)

Optional: diced bacon, Canadian bacon, ham, or crumbled cooked turkey sausage

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. (see note above).

In the bottom of the muffin cups layer the cheese, diced meat, if using, vegetables, if using, 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 seasonings and beat well.

Pour the egg mixtures into each muffin cup until it is 3/4 full and bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep more than a week in the refrigerator. Egg muffins can be frozen and reheated, but they're best when they are just refrigerated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.