Ingredients: |
Ingredients: 1 heaping cup finely diced ham
2/3 cup finely grated low-fat cheese
1/2 green bell pepper, finely diced
1-2 thinly sliced green onions (optional, but recommended)
12 eggs, beaten well
1 tsp. Spike seasoning (or use any seasoning blend that is good with eggs)
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Directions: |
Directions:Preheat oven to 375F/190C. Spray muffin pan or individual silicon baking cups.
Dice ham and green pepper and slice green onions. In the bottom of the the baking cups layer the ham, cheese, green pepper, and green onions, dividing each equally among the 12 baking cups.
Break eggs into a bowl or large measuring cup that has a pour spout, then beat eggs and Spike Seasoning with a fork until they are well combined. Pour eggs over the other ingredients until the muffin cups are nearly full, but not quite reaching the top. (I pour some egg in each cup, let it settle, and then pour more until the cup is nearly full.) Take a small fork and gently "stir" to distribute the ingredients in the egg mixture.
Bake 25-30 minutes, or until the egg mixture is set and starting to brown slightly.
Egg muffins will keep well in the refrigerator for at least a week. I have frozen then, but the frozen ones release liquid when they are microwaved, so now I prefer to just store them in the fridge. To reheat, microwave 30-60 seconds. (Don't cook too long in the microwave or they get rubbery.) |
Personal
Notes: |
Personal
Notes: Great thing about this recipe is all variations possible. The changes we made we: red bell pepper instead of green, we added spinach, and used chopped up turkey sausage instead of ham. It all depends on what you have on hand and your personal taste. Another note is that we could have easily been fine with an egg or two less with all of the extra ingredients we added.
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