Easy Egg Muffins

You can make two batches of these and keep them in the fridge for breakfasts throughout the week

Easy Egg Muffins

12-15 eggs depending on the size

1/8 – 1/4 cup milk depending on how you normally like your scrambled eggs

salt and pepper to taste

1 1/2 cups shredded cheese of any kind (cheddar, pizza blend, jack blend)

any chopped vegetables or other favorite omelet ingredients (bacon, ham, crumbled sausage, diced pepperoni)

Line your muffin pan with paper sleeves.  Spray non-stick cooking spray in each muffin liner.  Divide your egg mix into pan so each is about 2/3 full.  Top with mushrooms, red or green peppers, green onions, bacon, turkey, ham, black olives, just about anything you would like.  Each muffin well should be about 3/4 full after adding toppings.  Stir slightly with a chop stick or large toothpick just to work out any air bubbles.

Bake in a preheated 375 degree oven for 30 minutes.  Cool.  Place in small storage bags.  Reheat in the microwave.  Makes 12 muffins.

The great thing is you can customize egg muffins for individual tastes.  Everyone gets fed!