Egg Muffins

It’s a beautiful day in Paradise.  I really enjoy having my first cup of coffee on my back porch.

What I don’t love is having to cook in the morning when I’m half awake and really just want to sit and drink my coffee.  And I have a husband who, unlike me, is hungry as soon as his feet hit the floor.   The solution:   Egg muffins!  You can make them when you have time – keep them in the refrigerator or freezer and heat quickly in the microwave in the morning.

Get out your big non-stick frying pan and spray with PAM.  Add about a tablespoon of olive oil and then add any assortment of the following:   spinach (I use an entire bag because it cooks down so much), peppers, onions, mushrooms, pre-cooked turkey sausage crumbles or bacon pieces – really any meat or diced vegetable that you like.  Cook, stirring frequently, on medium heat until vegetables are tender.  Set aside.

In your blender combine:  10 eggs, 1/2 teaspoon dry mustard, 1/2 teaspoon pepper, 1/2 teaspoon salt and 1/3 cup milk.  You can also beat this together in a large bowl but the blender is quick and easy.

Blend well and set aside.

Spray a muffin pan with PAM (don’t forget this step or you will have problems removing them!), fill the bottom of the muffin pan with your meat & vegetable mixture.  Pour egg mixture over to almost the top of the muffin cup.  Top with your favorite cheese and bake at 350 degrees about 25 minutes or until your knife inserted in the center comes out clean.

These reheat well and freeze well.  And they let you sleep a bit later in the morning.