Egg Muffins(inspired by Kalyn's Kitchen, http://www.kalynskitchen.com/2006/10/egg-muffins-revisited-again.html)
Here's what you need:
-eggs (I used 8 for a dozen muffins, depends on how much other stuff you cram in there!)
-meat-optional-I used some turkey sausage
-shredded cheese-I used spicy pepper jack
-veggies-I used leftover broccoli and diced bell peppers
-1 4-oz can diced green chilis
-spike seasoning, about 1 T.
What to do:
-preheat oven to 375
-spray a muffin pan with non-stick spray
-layer ingredients in tin: meat, cheese, veggies
-pour eggs into tins. They should really only be about 3/4 full. My eggs were really frothy, and I probably could've gotten away with only 7!
-If you make them the night before, allow to cool and then pack up in little bags for the fridge (or freezer, if you won't be eating them within the week) I find 2 muffins to be a delicious breakfast! If I wasn't bringing them to work, I'd probably top with a spoonful of salsa and a blob of sour cream.
How they turned out: I loved these, and I love that I have a healthy breakfast for the whole week! Every time I make them they are a bit different, so I don't get sick of them. Try them out!