Breakfast Muffins

Ingredients

• Egg and Cheese Base:
• 6 Large Eggs
• 1 cup Egg Whites
• ½ cup grated Parmesan Cheese
• ¼ cup shredded Cheddar cheese
• Filling:
• Use 1 to 2 Tbsp. of any veggie or lean meat that you want. It can be a mixture of veggies/ meats too. here are some that I used:
• Carrots with lean Roast beef and onions
• Tomatoes and Spinach with a little powdered garlic sprinkled
• Salsa with onions
• Mushrooms with spinach, ham and a sprinkle of powdered garlic
• Lean Cubed Ham with onions and red peppers
• Sun dried tomatoes with spinach, fresh tomatoes, lean cubed ham and a sprinkle of italian herb seasoning
• Spinach and Onions with a little garlic sprinkled

Instruction

Preheat Oven to 350 F. Lightly grease a muffin tin with cooking spray or your choice of oil. Put 1 to 2 Tbsp. of your choice in fillings (see my suggestions above) into each muffin cavity. Beat together eggs, egg whites and parmesan cheese. Pour the Egg Base into the muffin cavities until they are ⅔ of the way full then sprinkle a small amount of the cheddar cheese onto the top of each egg muffin. Bake at 350 for around 20 minutes or until the centers are baked through. Serve immediately or wrap each egg muffin in plastic wrap and store in the freezer until ready to use. Heat up in the microwave on high covered with a paper towel for around 1 minute (microwave ovens vary so yours may need more or less time).