Egg Muffins

Name: Egg Muffins
Yield: 12 servings
Cuisine: American
Ingredients: 15 large Eggs; 1 Green Bell Pepper; 1 cup Shredded Cheddar Cheese; 1/4 cup Feta Cheese; 1 Garlic Season to taste

Jay-O @cook_3415130

Great for breakfast and very convenient. Only difference I did was use a dozen eggs, and added 3 oz of Canadian Bacon.

Jay-O @cook_3415130

Great for breakfast and very convenient. Only difference I did was use a dozen eggs, and added 3 oz of Canadian Bacon.

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Ingredients

12 servings

15 largeEggs
1Green Bell Pepper
1 cupShredded Cheddar Cheese
1/4 cupFeta Cheese
1Garlic Season to taste

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Steps

1

Preheat Oven 375
2

Spray muffin pan with non stick spray
3

Beat eggs in a bowl
4

Add diced bell pepper and cheeses
5

Add garlic season to taste
6

Pour into muffin tins 2/3 full. The muffins will rise.
7

Bake 25-35 min until muffins have risen and are slightly brown and set
8

Muffins will keep for a week in the refridgerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refridgerator before reheating. Microwave on high for 2 minutes