Egg Muffins

Name: Egg Muffins
Yield: 12 servings
Cuisine: American
Ingredients: 12 eggs; 1/2 tsp baking powder; 1/4 tsp salt; 1/4 tsp freshly ground pepper; 2 cups grated cheddar cheese (lactose free if desired); 3 finely chopped scallions; 1/2 red bell pepper; 5 ounces thinly sliced mushrooms; 1 cup bacon bits or diced deli ham (gluten free if desired)

ingridbagnariol @ingridbagnariol

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!

ingridbagnariol @ingridbagnariol

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!

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Ingredients

12 servings

12eggs
1/2 tspbaking powder
1/4 tspsalt
1/4 tspfreshly ground pepper
2 cupsgrated cheddar cheese (lactose free if desired)
3finely chopped scallions
1/2red bell pepper
5 ouncesthinly sliced mushrooms
1 cupbacon bits or diced deli ham (gluten free if desired)

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Steps

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.