Cheesy Egg Muffin


These little egg muffin are the bomb! They are so fluffy and delicious, I am in love. They are sort of an omelet and you can add basically whatever you like to them ( Veggies, onion,bacon etc.).





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Makes 6 egg muffins

Note:  When using a metal muffin pan take a big roasting pan and fill it with really hot water.  Into this set your muffin pan, to insulate the muffin bottoms from the heat of the oven.

6 eggs
1,5 tablespoons of milk or cream
1-2 tsp. salt and pepper (if desired you can add some garlic salt as well)
1 cup grated cheddar cheese
(Optional) 1 green onion diced small
Like I mentioned before you can also opt for chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc. (Using veggies will reduce the fat content) or bacon, Canadian bacon,ham or sausage

Use regular or silicone muffin pan, mine is a 6 muffin size. Either which one you want to make sure you spray with nonstick spray so the muffins will come out easily after being baked.

In the bottom of the muffin cups layer the cheese, diced meat, if using, vegetables, if using, and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl add seasonings and beat well.

Pour the egg mixtures into each muffin cup until it is 3/4 full and bake 25-35 minutes until muffins have risen and are slightly browned and set.


~ by Colorful Soul on 01/07/2013.

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