Egg Muffins

These little egg muffins are seriously a life saver in our house. I make them on a Sunday, and we have a protein rich, easy and tasty breakfast ready in 1 minute that we can eat on the go. My husband and daughter leave the house at 6:45 on school days, so there isn't much time for them to prepare and eat a good breakfast. These little guys are the perfect solution!

You could honestly make these about a million different ways. I am going to post our usual recipe, which uses canadian bacon, chopped green chilies and cheddar cheese, because this is truly what we eat most often. But I have also tried sundried tomatoes, mushrooms and goat cheese, or chopped broccoli, red bell pepper and feta--- the opportunities are only limited to your imagination.

Ingredients:
6 whole eggs
1 1/4 cup egg whites
5 slices of lean canadian bacon
1 4 oz can chopped mild green chilies
1-2 cups shredded cheddar cheese (I used low fat)
salt and pepper to taste

In a large bowl, whisk the eggs and egg whites until smooth. Add green chilies and salt and pepper to taste. Chop up canadian bacon into tiny pieces.

Spray a standard sized muffin tin with non-stick cooking spray. I actually use a silpat muffin tin and spray it with olive oil spray or brush a little bit of olive oil on each muffin cup. Distribute a little bit of the chopped up canadian bacon evenly into each muffin cup. Top each cup with enough cheese to fill the cup up 3/4 full. Then pour the egg mixture on top of the meat and cheese to fill up each cup.

Bake at 350 for between 20-28 minutes, or until the tops are slightly browned and a toothpick inserted into the middle comes out clean.

The muffins can be enjoyed immediately, or you can keep them in an airtight container in the refrigerator for up to a week. We usually microwave two muffins at a time for 50 seconds when reheating them.