Egg Muffins

Rating 3 out of 5

I wanted a quick, on-the-go breakfast option so I thought egg muffins would do the trick. Although these are tasty and easy out of the freezer, I think I can find a better recipe. Ideally, something like an Egg McMuffin. The cleanup for us is also a big minus for this dish. My muffin pan is still soaking in the sink two days later.

Ingredients

10-12 eggs
2 T fat free half and half (we just used milk)
1-2 tsp. Old Bay seasoning
1 1/2- 2 cups diced meat: canadian bacon, ham, cooked sausage (we used sausage)
1 1/2- 2 cups grated cheese (we used cheddar)
Optional, but highly recommended, 3 green onions diced small (we didn't use)


Directions

1. Preheat oven to 375.

2. 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.

3. In the bottom of the muffin cups layer diced meat, cheese and green onions. You want the muffin cups to be 3/4 full, with just enough room to pour a little egg around the other ingredients.

4. Beat eggs well with the half and half (you could use milk). Pour egg into each muffin cup until it is full to the brim, nearly overflowing.

5. Bake 25-30 minutes until muffins have risen above the rim of the muffin cups and are slightly browned and set.

Freezer Directions

After baking the muffins, flash freeze and then bag. Once ready, pull out muffins and microwave for 1 minute 20 seconds to 1 minute 30 seconds.