Egg, Cheese, etc. baked in a muffin pan

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Name: Kalyn's Egg Muffins
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 15 whole eggs; 1-2 tsp. seasoning; 1-2 cups sharp Cheddar cheese grated; 3 whole Green onions diced small; Optional blanched broccoli, red pepper, zucchini, etc. chopped; Optional Canadian bacon, lean ham, crumbled bacon

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INGREDIENTS

15 whole eggs
1-2 tsp. seasoning
1-2 cups sharp Cheddar cheese ; grated
3 whole Green onions ; diced small
Optional blanched broccoli, red pepper, zucchini, etc. ; chopped
Optional Canadian bacon, lean ham, crumbled bacon

INSTRUCTIONS

Preheat oven to 375 degrees.

Use regular or silicone muffin pans; 15 eggs for silicone, 12 for metal). If using regular muffin pans, put 2 paper liners in each slot, then spray paper liner with cooking spray. If using silicone pan, spray with nonstick spray.

In the bottom of the muffin pans layer diced meat, vegetables, cheese, and green onions. You want the muffin cups to be about ? full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl, add spices, and beat well. Pour egg into each muffin cup until it is ¾ full. Stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep more than a week in the refrigerator without freezing. Egg muffins can be frozen and reheated, but they taste better when they're just reheated. If frozen, thaw in refrigerator before reheating. Microwave on high about 1-2 minutes to reheat.

NOTES

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Kalyn's Egg Muffins

15 whole eggs
1-2 tsp. seasoning
1-2 cups sharp Cheddar cheese grated
3 whole Green onions diced small
Optional blanched broccoli, red pepper, zucchini, etc. chopped
Optional Canadian bacon, lean ham, crumbled bacon

Preheat oven to 375 degrees.
     Use regular or silicone muffin pans; 15 eggs for silicone, 12 for metal). If using regular muffin pans, put 2 paper liners in each slot, then spray paper liner with cooking spray. If using silicone pan, spray with nonstick spray.

Muffins will keep more than a week in the refrigerator without freezing. Egg muffins can be frozen and reheated, but they taste better when they're just reheated.  If frozen, thaw in refrigerator before reheating. Microwave on high about 1-2 minutes to reheat.

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Nutrition

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Serving Size: 1 Serving (128g)
Recipe Makes: 12 Servings

Calories: 180
Calories from Fat: 112 (62%)

Amt Per Serving		% DV

	Total Fat 12.4g	17 %
	Saturated Fat 3.9g	19 %
	Monounsaturated Fat 4.8g
	Polyunsanturated Fat 1.7g
Cholesterol 528.8mg		163 %
Sodium 175.1mg		6 %
Potassium 175.3mg		5 %
Total Carbohydrate 1.1g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 1g
Protein 15.8g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 180

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