For a grab and go breakfast:

yield: 12 EGG MUFFINS

total time: 35-45 MINUTES prep time: 10 MINUTES

cook time: 25-35 MINUTES INGREDIENTS:

•12 – 15 eggs (use 12 eggs for individual silicone cups and 15 for larger silicone muffin pans.  You can use less egg yolks and more egg white if you prefer.)

•1 tsp. (or more) Spike Seasoning (optional, if you don’t have Spike, use any type of seasoning blend that’s good with eggs.)

•fresh-ground black pepper (optional)

•1-2 cups grated low fat cheese (I like sharp cheddar or a blend of cheddar/Jack cheese, use less cheese if using meat; omit the cheese if you want egg muffins that are Whole 30 or Paleo.)

•Optional, but highly recommended, 3 green onions diced small.

•Optional: chopped veggies such as blanched broccoli, red pepper, sauteed zucchini, sauteed mushrooms, etc. (Using veggies will reduce the fat content)

•Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage

DIRECTIONS:

1.Preheat oven to 375 F.  Spray a Silicone Muffin Panwith non-stick spray or olive oil.

2.In the bottom of the muffin cups layer diced meat, if using, sauteed vegetables, if using, cheese 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.

3.Break eggs into large measuring bowl with pour spout, add Spike, and pepper (if using) and beat well.

4.Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork.

5.Bake 25-35 minutes until muffins have risen and are slightly browned and set.

6.Egg muffins can be stored in the fridge for at least a week. Reheat in the microwave for less than a minute to warm them.