Egg Muffins

Core

15 eggs (for silicone pans) or 12 eggs (for metal muffin tins) You can use less egg yolk and more egg white if counting points

1-2 tsp. spike seasoning

1-2 cups FF cheese

3 green onions, diced (optional, but highly reccommended)

Veggies, diced (optional) (such as blanched broccoli, red pepper, zucchini, mushrooms, etc...)

Meat (optional) (such as diced canadian bacon, lean ham, crumbled cooked ground turkey)

Preheat oven to 375 degrees. If using silicone pan, spray with pam. If using metal tins, put two papers in each and then spray papers. Put a layer of meat in first, then veggies, then cheese and green onions. You want the muffin cups to be 2/3 full with just enough room to pour a little egg around the other ingredients. Break eggs into a large mixing bowl with a spout. Add Spike and beat well. You can also add some milk to the eggs, if desired. Pour egg into each muffin cup until 3/4 full. Stir lightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set. Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.

I made with ham, green peppers, chopped yellow onion, mushroom, FF mozarella, egg and salt and pepper. I did not have green onions or spike. They were fabulous. I love these. I must have overfilled mine, because it only took about 8 eggs. For the kids I just used ham and cheese. They were good too. I have not tried freezing them or putting them in the fridge. Mine took 30 minutes at 350 (I didn't see 375 written on my recipe until later on).