Easy Breakfast Muffins

Ingredients:

• 12 eggs
• 1 teaspoon no-salt seasoning
• fresh-ground black pepper (optional)
• 1-2 cups grated low fat cheese (sharp cheddar or a blend of cheddar/Jack cheese). Use less cheese if using meat; omit the cheese if you want egg muffins that are Whole 30 or Paleo.
• 3 green onions diced small.
• Optional: chopped veggies such as blanched broccoli, red pepper, sauteed zucchini, sauteed mushrooms, etc. (Using veggies will reduce the fat content)
• Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage

Directions:

• Preheat oven to 375 F.  Spray a muffin pan with non-stick spray or olive oil.
• In the bottom of the muffin cups layer diced meat, if using, sauteed vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients.
• Break eggs into large measuring bowl with pour spout, add no-salt seasoning and pepper (if using) and beat well.
• Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork.
• Bake 25-35 minutes until muffins have risen and are slightly browned and set.
• Egg muffins can be stored in the fridge for at least a week. Reheat in the microwave for less than a minute to warm them.

Source: kalynskitchen.com