Egg Muffin Bake

These egg muffin bakes are great for hectic mornings!  Make a batch for the week and reheat.

Makes 12 Muffins. Serving Size is 2 muffins
1 red, 1/2 green & 1/2 blue

Ingredients:

• 12 Eggs (or a 16 ounce liquid egg-i added a little water to this)
• Veggies of your choice (I used spinach, green pepper, mushroom, asparagus)
• Cheese
• Salt & Pepper
• Coconut oil, olive oil or muffin paper liners

Directions:

1. Preheat oven to 350 degrees
2. Spoon 3 tablespoons into each muffin cup
3. Add chopped veggies and cheese into each cup
4. Season
5. Bake for 20 minutes.

Reheat for about 45 seconds.

I have seen many recipes that say to add the veggies into the egg before filling the cups.  I prefer to do it afterwards because I can make different kinds in one batch.  That way everyone is happy!

An added twist:  Cut a slice of turkey bacon in half and place it at the bottom of the muffin cup in a criss cross manner before adding the egg.