Egg Muffins

The recipe is so simple I can hardly stand it! Mine is even more free form than Kalyn's. I don't measure anything other than counting the eggs. She suggests 12-15 eggs. I don't know what size eggs she uses, but I find that even for 12 silicone muffin cups, I can get away with 9 eggs and that will usually do it. If I feel I need a bit more liquid, I can either add another egg or a splash of milk (soy or dairy, whatever suits your fancy). Here's what I do. It's so simple that I can't even call it a recipe - it's just something you can figure out as you go along.

~9 eggs - crack 'em all and beat 'em up

*whatever cheese you'd like

*whatever meat you'd like

*whatever veg you'd like

salt

*whatever seasonings you'd like

*Choose from one or more of these options. I usually go lightest on the meat, then the cheese, and pretty heavy on the veggies. Seasonings are salt, pepper, and whatever else blends nicely.

Spray your muffin tins with cooking spray or oil them....do whatever you need to do to make them slippery. (No boogers, I don't care how many snotty nosed toddlers you have running around your house. This is edible slippery, not "what the heck is this slime on the doorknob" slippery.)

Fill those tins up with your goodies. Veg, cheese, meat, whatever you've got leftover in the fridge that will taste good together. Make sure your eggs are mixed with your seasonings, and then use a spouted vessel** to pour enough egg mixture over the goodies to 'cover' them. Give it enough to bring the liquid almost up to the top. Bake until golden at 375 and you've got yourself a tasty treat. These freeze beautifully. When you want to use them, just thaw (countertop, microwave, your choice) and eat...or better yet, cut them down the middle and grill them up with some butter like you would a grain-based muffin. So delicious!

The pictured egg muffin is a combination of feta, black olives, and some leftover diced chicken. Yum!