Breakfast egg "omelet" muffins
"These are perfect for freezing. I usually make a double batch, freeze them, and then use them for easy breakfasts that the kids can handle themselves. Just microwave for a minute or two, depending on how many you are reheating, and they're good to go. You simply can't beat the simplicity, the kids love them, and they're not that bad for you either! They're nice for an afternoon or midnight snack, too...."
INGREDIENTS
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12 Eggs
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2 - 4 Tbs. milk, half and half, etc (whatever you have is fine...it just stretches the eggs a bit further)
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1½ - 2 cups "fillings" (sausage, ham, green onions, peppers, tomatoes....again, use what you have on hand or make up new combinations of your own)
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1½ - 2 cups Shredded cheese
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1-2 tsp Seasonings of your choice (salt, pepper, seasoning salt, etc)
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