Egg Muffins

I make these often for my hubs so he can grab for his breakfast and take to work. I just portion a few out and he grabs for his lunchbox. I change them up often and just add what I have on hand at the time. I’ll add broccoli, green pepper, onions, just whatever I have on hand! He microwaves for 15-30 seconds to reheat.

Enjoy!

Love, Molly

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Egg Muffins

Yield: 6

Author: Molly Blomeley Hamby

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Yummy and easy quick breakfast!

Ingredients

Egg Muffins

• 10 large eggs
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 1/2 tsp salt
• 1 cup cheddar cheese
• 1/4 cup milk or half and half
• 3/4 cup chopped cooked ham, bacon or sausage

Instructions

1. Preheat oven to 400 F. Lina a 12-count muffin pan with silicone liners or coat with non-stick cooking spray.
2. In a large 4 cup measuring cup or bowl, crack in eggs and whisk.
3. Whisk in ingredients above and divide evenly into muffin cups filling each about 2/3 full.
4. Top with more ham and cheese. (optional)
5. Bake for 12-15 minutes, or until golden.
6. Portion and freeze leftovers for a quick breakfast. Or divide the ingredients above and make in smaller batches.

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