Egg Muffins Recipe

• Spray your muffin tin or use cupcake holders.
• Mix a dozen eggs in a bowl then add whatever greens, vegetables and spices everyone agrees they want in their eggs.
  
• Place the cooked meat in the bottom muffin cups. At this point if someone wants a vegetable or meat different from others then put it directly in their muffin tin.
  
• Pour the egg mixture till each muffin cup is 3/4 full.
• Place grated cheese on the top.
• After adding all ingredients be sure to somehow mark the top of the muffins (add a colorful spice or a piece of parsley etc.) to indicate any different ones. Wipe off any drips of egg mixture that fell between the cups. This will make clean up much easier!
• Then bake for 20 minutes at 350.
• Allow to cool for 5 minutes before eating.

Tips:

• *Grate your cheese, chop your vegetables ahead of time. I do this when I first get home with my groceries. I was able to make 7 different types of muffin this morning in just a few minutes.
• *While I seldom cook breakfast sausage or bacon ahead of time, I do normally cook both of these in the microwave. This method saves time as well as lowers the fat content. The bacon can be put on a paper towel and cooked 1 minute for each regular piece, 30 seconds for turkey bacon. Sausage can be put in a colander, placed in a pie plate to catch the drippings. Microwave in 1 minute intervals, rotating the pink meat to the outside of the colander and the brown to the center. Please note each microwave is different, these cooking times should be used only as a general guide.
• *We let them bake while we dressed and then were able to literally hand one to a child as he was walking (in that he was too slow dressing to sit and eat breakfast!)
• *Don't need breakfast for a crowd? These can be made ahead (and frozen) then quickly reheated in a microwave.