Egg 'Muffins'

If you like eggs, like me, you'll love this recipe for do-ahead eggs that you can eat on the go. I found it on pinchmysalt.com and pulled much of this text from there.

10-12 eggs
2 T milk or fat free half and half
1-2 tsp. Spike Seasoning (I've never used this...just salt & pepper, but an herb might be nice too)
1 1/2- 2 cups diced meat: (I used thick honey ham lunch meat but you can also use Canadian bacon, ham, cooked turkey sausage or cooked veggie sausage
1 1/2- 2 cups grated cheese (I like sharp cheddar or feta because a little goes further taste-wise)
3 green onions diced small
diced mushrooms
diced tomatoes


Preheat oven to 375. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray OR just spray well. In the bottom of the muffin cups layer diced meat, cheese, green onions, tomatoes and mushrooms. You want the muffin cups to be 3/4 full, with just enough room to pour a little egg around the other ingredients. Beat eggs well with the milk or half and half and season. Pour egg into each muffin cup until it is full to the brim, nearly overflowing. Bake 25-30 minutes until muffins have risen above the rim of the muffin cups and are slightly browned and set.

These freeze well. For best results, thaw in refrigerator before re-heating in the microwave. I like to wrap them in a paper towel when reheating in microwave to soak up some of the liquid that is sometimes released.

*Dana's Note: I like my eggs on the softer side, but the tops still brown, so I reduced the cooking time slightly and then turned on the broiler for a few minutes at the end. I also did them in a mini muffin pan (spray pan well and use a plastic spoon to pop out to cool) and thought they'd be great for a fancy brunch or with kids. My egg eater loved them. This recipe is super flexible...think omelet in a muffin.