Tropit ... can see there are lots of Egg Muffin recipes via Google. Here's the recipe I start with. But I don't follow it too closely any more!
Egg Muffins
Beat together
12 eggs
1/2 cup milk
salt and pepper, to taste
Saute together as few or as many add-ins as you would like. Then add to egg mixture and mix well. Possibilities ... onions, peppers, mushrooms, broccoli, cherry tomatoes, Canadian bacon, celery, ham, etc. (basically anything you'd add to an omelette)
Add 1/2 cup shredded cheddar (more or less, or choose other cheese, or omit). Mix all together.
Spray 12 cup muffin pan with no stick spray (I use Pampered Chef muffin stone). Fill with egg mixture. Bake at 350°-375°F for about 30 minutes.
* Muffins will puff up life a "real" muffin and may settle some as they cool. They will have a "skin" that will make them hand-eatable, if you wish.
* Eat straight from oven or keep in frig or freezer and zap in microwave
* If you add a lot of add-ins, you may have more than 12-muffins. Or pour some in a skillet and lunch is ready!
* Can be made as appetizer-size mini-muffins.
Last edited by QuiltE; 01-17-2021 at 04:30 PM.