Makes 12

These can be kept in the fridge for 5 days, but they also freeze really well. Just wrap them individually and thaw them
before eating or microwave for 30 seconds

INGREDIENTS

• 10 eggs
• 1 cup breakfast meat of your choice, (Ham chunks, crumbled bacon or sausage)
• 1/2 teaspoon each salt, pepper, garlic powder, onion powder
• 1 large slice of red onion diced
• 2 green onion diced
• 6 oz. shreeded cheese of your choice. Mix it up

INSTRUCTIONS

• To make these Breakfast Egg Muffins, start by preheating your oven to 375 degrees and spraying a 12 count muffin or cupcake pan with non-stick spray.
• Crack your eggs into a medium sized mixing bowl or a large measuring cup, add spices and whisk to combine.
• Start layering your ingredients in the pan, leaving a bit of the ingredients off to the side to top your egg muffin cups at the end.
• Pour your whisked eggs into the muffin tins about half way, let settle and then add a little more. You want your muffin tins filled almost all the way to the top. Once your muffin tins are filled, take a fork and lightly stir each of the muffin tins to mix everything together. Top with reserved ingredients and bake for 25 minutes.
• Remove from the oven and let sit in the muffin tin for 1-2 minutes.
• Run a sharp knife around the edge of the muffin tins and gently remove from the pan, using the tip of the knife under the muffin the gently lift out.