Egg "Muffins"

This is a tried and true recipe, and I love it! Especially for pre-teen sleep over's or for an informal, interactive brunch.

These are also great to make ahead of time so you can have breakfast - on the go for the week. Get creative and make them to suit your taste. Don't limit yourself - experiment with different cheeses, veggies and toppings.

My favorite add-ins are chopped spinach, diced tomato, garlic, fontina topped with fried onions. YUM!

Egg Muffins

Shopping List

Large Eggs

Half and Half

Add-ins (this part is up to you!)

Tabasco (optional)

Non-stick cooking spray

Equipment

Muffin Tin

Whisk

Chef's Knife

Measuring cups

Measuring spoons

Ingredients

8 large eggs

1 C. Half and Half

1/2 tsp. Salt

1/2 tsp. Pepper

3 shots of Tabasco

Add-Ins (chopped ham, shredded cheese, diced veggies, sausage, bacon - get creative!)

Heat your oven to 350. Spray each cup of the muffin tin with non-stick cooking spray. In a large bowl, whisk together the eggs, half and half and S&P. Evenly distribute the egg mixture in each muffin cup. Add about 2 TBSP. of your add-ins. Bake until golden and puffy, about 20 - 25 minutes. They should pop right out (for stubborn ones, run a butter knife around the edge to loosen).

I made these for my daughter's 12th birthday. I put the egg mixture into the muffin tin and let each girl add their own toppings. The girls loved making their own, customized Egg Muffin!

Enjoy!