Egg Muffins

Egg Muffins are the bomb! Look at these beauties!

8 eggs room temperature
1 shallot chopped fine
1/2 cup red or yellow peppers chopped fine
3/4 cup mushrooms chopped medium
1/4 cup half and half, cream, or milk, room temperature
2/3 cup grated cheese of your choice, room temperature
1/2 cup fresh cilantro or flat leaf parsley chopped medium
1/2 tsp mustard powder
1 tsp of a spice your choice, oregano, thyme, tarrgon
salt and pepper to taste

Preheat oven to 375 F.  Oil muffin tin slot and place on a baking sheet in case they overflow (mine did). Saute shallot, then peppers, then mushrooms, setting each ingredient aside in a bowl moving on to saute the next one. Let vegetables cool off. Whisk eggs and cream, spices and herbs. Next stir in cooled sauteed vegetables and then grated cheese. Using a scant half cup scoop (mine were filled to the top) added into each muffin slot. Bake for about 30  to 35 minutes, till egg mixture is puffy and isn't runny in the middle. Let cool in tin for 10 minutes, then turn out onto rack to cool off further. Makes 12 egg muffins.

You might notice some paper muffin liners; do not use them, they don't work! These are the perfect make ahead breakfast. Take them while hiking, camping, fishing or on a road trip. Freeze some and thaw for another time. Substitute other ingredients if you prefer, maybe some asparagus, spinach, or perhaps some sausage or bacon.  If using sausage or bacon be sure to drain off the all the fat. Use your favorite ingredients and enjoy!