Egg Muffins
My friend, Brenda made these muffins for us on a recent visit. She is both gluten free and lactose intolerant. The muffins freeze well and make a quick breakfast on the go!
Egg Muffins
My friend, Brenda made these muffins for us on a recent visit. She is both gluten free and lactose intolerant. The muffins freeze well and make a quick breakfast on the go!
Cooking Instructions
- 1
Preheat oven to 375 degrees. Coat a 12 cup muffin tin with non-stick spray.
- 2
If using bacon, cook, drain and break into bits.
- 3
Place the eggs in a large bowl and add baking powder, salt and pepper. Whisk well to combine.
- 4
Layer the cheese, scallions, bell pepper, mushrooms and bacon or ham into the bottom of the prepared muffin tins.
- 5
Pour the egg mixture into the cups until about 3/4 full.
- 6
Bake for 15 to 20 minutes, until the egg muffins rise and the edges are slightly browned. Serve immediately.
- 7
Baked egg muffins can be frozen and reheated. Let the cooked muffins cool completely. Then wrap each egg muffin in a piece of wax paper, transfer them to a large Ziploc bag and freeze for up to one month. To reheat in the microwave, wrap in a paper towel and heat on 80% power for about 2 minutes. To reheat in the oven, preheat the oven to 200 degrees. Warm the muffins for 10 minutes or until heated through.
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