Breakfast Egg Muffins

Breakfast Egg Muffins

Breakfast Egg Muffins

Makes 6 breakfast muffins

½ cup diced Canadian bacon or smoked ham
2 green onions diced finely
4 eggs, beaten (for individual silicone muffin cups, and use 3 eggs for metal muffin tins with two paper liners in each)
1 teaspoon or your favourite spice blend (I used Italian spice)
1 cup grated cheddar cheese or any other kind you like

Breakfast Egg Muffin Ingredient

Breakfast Egg Muffin Ingredients

Get your baking containers ready. Spray with silicone cups with nonstick spray. If you are using regular muffin pan, then spray the paper liners with nonstick spray.

Place diced meat and green onions in the bottoms of the cups.

Add spice mix to the beaten eggs. Pour egg into each muffin cup until they are 3/4 full. Add the cheese on top.

Breakfast Egg Muffins Read to Bake

Breakfast Egg Muffins Read to Bake

Bake for 20-25 minutes at 375 F until muffins rise, are slightly browned and the eggs are set. Run the knife around the muffins if using silicone cups for easy removal.
Enjoy!

You can store muffins in the refrigerator for a week or freeze but thaw before reheating.

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About Roz Weitzman's World

Periodically in China since 2005 to research my cookbooks and travel in China and southeast Asia. Loving the experience. Want to keep in touch with my friends and family all over the world! I published my Chinese Cookbook called 'Roz Weitzman's World of Chinese Comfort Food'. This week I published my latest in my series of Chinese cooking called "Roz Weitzman's World of Yunnan Food". Please won't you scribble a thought or two. I really appreciate your comments! AND IF YOU SHOULD WISH TO REPOST MY RECIPES OR OTHER OF MY POSTS ON YOUR OWN BLOG, BE SO KIND AS TO POST A LINK BACK TO MY BLOG AND GIVE ME CREDIT FOR MY ORIGINAL WORK. MANY THANKS IN ADVANCE.

Posted on Tuesday, February 19, 2013, in Recipes and tagged , , , , . Bookmark the permalink. Leave a comment.

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