Egg Muffin Cups

This recipe makes a quick and easy breakfast!  The options for these egg muffins are basically unlimited.  I chose to put some diced ham, green onions and a little bit of shredded cheddar.  You could opt for the tradtional ham and cheese, southwest style with jalapenos and mexican cheese or whatever your favorite egg/omelette fillings are.

Servings:  12

Size:  1 egg muffin cup

Points Plus:  2pp

Level of Difficulty:  Easy

Prep Time: 10 minutes

Bake Time:  25-30 minutes

Ingredient List:

9 eggs

3 egg whites

1/2 cup green onions, chopped

3 slices of ham, diced

6 oz. shredded cheddar, reduced-fat

Salt & pepper to taste

Cooking spray

Directions:

Preheat the oven to 375 degrees.  Wash and chop the green onions and dice the ham.  Spray the muffin tin with nonstick cooking spray.  In a large bowl, break the eggs and egg whites and beat well.  Season with salt and pepper to taste.  At the bottom of each muffin cup, add a sprinkle of green onion, ham and about 1/2 oz. shredded cheddar.  Pour the egg mixture into each muffin cup and give each cup a little stir with a fork to evenly distribute the ingredients. You want the muffin cups to be about 2/3 full.  Bake for 25-30 minutes, or until they are set and just starting to brown.  Serve immediately!

Note: Egg muffins will keep in the fridge for about a week.  They make for a perfect breakfast on the go!

Tip:

Make sure you spray the muffin tin well for this recipe!  We made these up at the cabin in older muffin tins and they got stuck and make it difficult to get a full egg muffin AND clean-up was a pain!

XOXO Megan