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