-Salt & Pepper (optional)
Preheat oven to 400. Spray muffin pan with Pam. Mix everything together and pour in muffin pan about ¾ full. If you have extra, you can fill it to the top. Bake for 20-25 or until golden brown and fluffy.
I used ham, veggies, and cheese because it’s what I had on hand. You can use whatever topping you prefer. Each muffin tin holds about one egg, depending on how many toppings you put in.
The 4 oz. Glad containers work great for storing these muffins.
To reheat, I pop one in the microwave for about 40 seconds and serve.
…and he loves to taste.
Another great thing about this breakfast is that if we’re in a super-duper rush, we can grab it and eat it in the car. I'm just saying.
Check back in tomorrow when I’ll be repurposing this!
The basket, not the eggs. :)
See the light fixture made with the egg basket here.
Linking to The CSI ProjectPin It