Egg Muffins

This quick breakfast is grab and go once they've been prepared. I recommend making them the night before or on a weekend so you can enjoy them throughout the week. You can put any combo of ingredients into these besides the eggs, like:

• spinach and mushroom with mozzarella cheese
• sausage and red bell pepper with swiss or cheddar cheese
• ham and broccoli with cheddar
• bacon and chive with gouda

Egg Muffins

I used a set of silicone muffin cups. They are flexible enough to bend, but stiff enough to not spill when full. I used Hamilton Beach brand. The ones I used were standard size, but you can use bigger ones if you want. Here is how I made them, although feel free to try new combos like those listed above.

Makes 6 "muffins"

Ingredients:

• 3 eggs
• 1/4 red bell pepper, diced
• 1 tbsp. butter (for sauteing pepper)
• 1/4 c. ground pork sausage
• 1/4 shredded cheddar cheese
• pinch of parsley
• salt & pepper
• onion and garlic powder

Directions:

1. In a small non-stick pan, saute bell pepper in butter until slightly browned around the edges and soft. Set aside in a small bowl.
2. Cook sausage in the same pan, using the butter leftover from the peppers. Cook until you don't see any more pink. Set aside in a bowl.
3. In a shallow bowl, beat the eggs and add the spices and herbs. 
4. Place muffin cups on a pan, and place 3/4 of the sausage in the bottom of the cups. 
5. Put 3/4 of the pepper in on top.
6. Top with 1/2 of the cheese. 
7. Top with rest of the pepper and sausage.
8. Pour egg mixture into cups. Be sure to divide it fairly evenly.
9. Top with rest of cheese.
10. Bake at 350 F until puffed up and cheese is melted. Egg should be cooked through and fluffy.
11. Serve, or let cool and bag in 2s and pop in the fridge for when you're in a hurry.