Breakfast Muffins

Yes...more muffins from me!  But this time I was looking for something different, more breakfasty.  I have a recipe for Breakfast Cookies which I will sharing soon, but today I am sharing a recipe for Breakfast Muffins.  I've made similar things in the past - check out these recipes for All-American Breakfast Nests and Baked Egg Cups.

Breakfast Muffins

12 eggs
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon dry mustard
1/8 teaspoon onion powder
1/8 teaspoon chipotle chili powder
1/2 cup ham or bacon, cooked and diced
2-3 green onions, washed and chopped
1-2 cups cheddar cheese (I used old/sharp cheddar)

- Feel free to add in other vegetables, based on your preference and what you have on hand.  You could easily add peppers, onions, broccoli, and more!

Preheat oven to 375F.

Prepare muffin tin - I buttered mine - you could also line with paper, but would recommend that the paper be buttered or sprayed with cooking oil.

Beat eggs.  Add in seasonings.

Start to fill your muffin cups - in the following order:
- Ham or bacon
- Vegetables
- Cheese

Over the ham/vegetable/cheese layer, pour your eggs.  Fill about 2/3 full (as when baking, these will GROW!). 

Bake for approximately 25 minutes.  Remove from oven and allow to cool before removing from muffin tin.  These can be stored in the refrigerator for a week in a sealed container.  Great grab-and-go breakfast!

Makes 12-15 muffins.

VERDICT:
These are pretty tasty.  The tang of the sharp cheddar cheese is oh-so-good.  These are perfect for me, as I tend to have a "second breakfast" each morning at work, these are easy to throw into my lunch kit.  One thing though, these STICK to the pan.  I must figure out how to make them less sticky.  Would love your suggestions!