Custom Egg Muffins
When we have a surplus of eggs, I start trying out some new ideas. This morning, I decided to attempt making some breakfast egg muffins.
What I have decided I love about these is how easy they are to customize.
I don't always prefer meat in the morning, but I love a Greek Omelet. I used a six piece muffin tin, but you could make as many as you want, and each one be different. You can add sausage, bacon, ham, basically anything you want to try.
For my recipes today, I made two Greek omelet muffins, two cheddar cheese muffins, and two multi-cheese muffins with cheddar, swiss, feta, and gouda. (yes, I have a thing for cheese)
However, experiment and adapt them to whatever you like. Next time, I am going to add some herbs and even spinach.
My ingredients~to make 6
1 can crescent rolls (you could use biscuits)
Shredded Cheese~ Cheddar, Swiss, Gouda
~Spray muffin tin with non-stick spray, and line each cup with one crescent roll.
~Scramble the eggs well, and then add to each cup. (Don't overfill~ I did and it over ran the pan)
~Add your fillings, along with a big of salt and pepper.
~Bake in 350º oven for approximately 20 minutes. (Just test them and remove when fairly firm)
~Let cool for a couple minutes, then pop them out of the pan.