Breakfast Time!

Hey y'all!

Have you guys ever heard the saying "breakfast is the most important meal of the day"? 

I bet you have, and I bet that most of you peeps do not find the time to have a prober breakfast. I mean sleeping those extra 20 minutes is way more appealing than preparing breakfast... right?

Well, I have checked the web for some great breakfast recipes that I can prepare the night before already and just take with me and consume on my way to work.

Let me tell ya, there are a lot of good things out there... but one recipe caught my attention asap and frankly, I have made it several times now.... Egg muffins.

I just love these. They are easy to make and you can always change the recipe by adding new veggies or spices to them.

Here is the recipe:

Egg Muffins by Kalyn

• Ingredients:

• 1 heaping cup finely diced ham (use ham with less than 10% fat for South Beach Diet)
• 2/3 cup finely grated low-fat cheese (I use Costco Four Cheese Mexican Blend)
• 1/2 green bell pepper, finely diced
• 1-2 thinly sliced green onions (optional, but recommended)
• 12 eggs, beaten well
• 1 tsp. of any seasoning 

Instructions:

* Preheat oven to 375F/190C.  

* Dice ham and green pepper and slice green onions.  In the bottom of the the baking cups layer the ham, cheese, green pepper, and green onions, dividing each equally among the 12 baking cups. 

* Break eggs into a bowl or large measuring cup that has a pour spout, then beat eggs and Spike Seasoning with a fork until they are well combined.  Pour eggs over the other ingredients until the muffin cups are nearly full, but not quite reaching the top.  (I pour some egg in each cup, let it settle, and then pour more until the cup is nearly full.)  Take a small fork and gently "stir" to distribute the ingredients in the egg mixture.

* Bake 25-30 minutes, or until the egg mixture is set and starting to brown slightly.  (The last few years I've been liking them more browned, but if you don't like them as brown as I do I would start checking after 20 minutes.) 

* Egg muffins will keep well in the refrigerator for at least a week.