Spanish Egg Muffins

Egg Muffins

These are AMAZING and will become a regular part of my breakfast repertoire!  These store in a covered container in the refrigerator for a couple of days - so if this is a Sunday breakfast item - make enough so that you have leftovers for a school breakfast the next morning!
Ingredients:
6 eggs scrambled (this makes 6 muffins - so increase accordingly depending upon how many you want to make)
¼ cup chopped onion
¼ cup chopped red pepper
**Note - you could also use Salsa.
½ cup chopped nitrate free ham or healthy turkey sausage
¼ cup chopped jalapeno's (optional, of course!)
1 small can of green chili's (again- optional)
 ¼ tsp Wildtree's Ranchers Rub (yes - I use this in & on EVERYTHING!!)
1 tsp. Wildtree's Garlic Galore
½ tsp. Wildtree's Onion & Chive Blend
Enough grated organic  cheese or goat cheese to add in each muffin cup after the egg mixture is poured in. Just sprinkle it a healthy teaspoon of cheese on top and take a spoon and mix it in a little. I then topped it off with one or two shakes of Parmesan Cheese.

Mix this well and pour it into prepared muffin pan. If you are a fan of DeMarle bakeware like I am ( www.happymom.demarleathome.com) - use their large muffin form for a great result and NO clean up! If you haven't discovered DeMarle yet - then make sure you cover your muffin cups with grapeseed oil to prevent sticking.
Bake at 350 degrees for about 25-30 minutes - keep your eye on it toward the end as it may be done quicker than that but I filled my muffin cups full and it took a full 30 minutes to bake. You could also make this recipe in a mini muffin sized pan as well and if you have small children that would be a really great idea.