Make Ahead Egg Muffins

I make a batch of these on Sunday night, for my swimmer son to have available for breakfast when he wakes up early for morning practice. If you're having trouble making time for breakfast, consider whipping up a batch of these to have on standby.

I really don't have an actual recipe, but here are some guidelines that work for me.

Egg Muffins

(makes 12 individual muffins)

finely chopped broccoli, about 1½ cups

sliced green onions, white and green parts

3 slices bacon, cooked crisply and chopped

shredded cheese (I use cheddar or colby jack; Swiss would also work)

salt and pepper

9 eggs

Line muffin tin with twelve silicon baking cups. Sprinkle 1-2 tablespoons of chopped broccoli and one tablespoon chopped green onion into each cup.

Divide chopped bacon evenly among the twelve cups. Add a big pinch of shredded cheese (about two teaspoons) to each, and a very small pinch of salt and pepper.

Whisk the eggs in a separate mixing bowl, then pour evenly into muffin cups.

Bake in preheated 350 degree oven for about 25 minutes, or until slightly golden on top.

Allow to cool completely. Remove from muffin cups and store in refrigerator until ready to eat.