Egg Muffins

Name: How to cook Egg Muffins - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: Us

Introduce

Chef :

ingridbagnariol

Egg Muffins

My friend, Brenda made these muffins for us on a recent visit. She is both gluten free and lactose intolerant. The muffins freeze well and make a quick breakfast on the go!

Ingredient

Food ration :

12 servings

grated cheddar cheese (lactose free if desired)

bacon bits or diced deli ham (gluten free if desired)

Cooking instructions

* Step 1

Preheat oven to 375 degrees. Coat a 12 cup muffin tin with non-stick spray.

* Step 2

If using bacon, cook, drain and break into bits.

* Step 3

Place the eggs in a large bowl and add baking powder, salt and pepper. Whisk well to combine.

* Step 4

Layer the cheese, scallions, bell pepper, mushrooms and bacon or ham into the bottom of the prepared muffin tins.

* Step 5

Pour the egg mixture into the cups until about 3/4 full.

* Step 6

Bake for 15 to 20 minutes, until the egg muffins rise and the edges are slightly browned. Serve immediately.

* Step 7

Baked egg muffins can be frozen and reheated. Let the cooked muffins cool completely. Then wrap each egg muffin in a piece of wax paper, transfer them to a large Ziploc bag and freeze for up to one month. To reheat in the microwave, wrap in a paper towel and heat on 80% power for about 2 minutes. To reheat in the oven, preheat the oven to 200 degrees. Warm the muffins for 10 minutes or until heated through.

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