Egg Muffins for Grab-and-Go Breakfast

Name: Egg Muffins for Grab-and-Go Breakfast
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); 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

Egg Muffins for Grab-and-Go Breakfast was pinched from <a href="http://www.kalynskitchen.com/2006/10/egg-muffins-revisited-again.html" target="_blank">www.kalynskitchen.com.</a>

INGREDIENTS

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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.)

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

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fresh-ground black pepper (optional)

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1-2 cups grated low fat cheese (I like sharp cheddar or a blend of cheddar/Jack cheese, use less cheese if using meat)

•

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

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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

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