Breakfast Egg Muffins

I have been pinning a lot of make-and-take breakfast recipes lately because I am not a morning person.  For some reason I decided that I need to wait till I get to work in the morning to have my coffee, so making my own breakfast in the morning at home is just not going to happen.  I have seen the egg muffin  recipe a few times on the internet and it always seemed like a great thing to try - bake them on Sunday night and have breakfast for the whole week ready to go?  Count me in!  So here is my take.


Ingredients
3 cups of eggs (about 15 medium eggs), beaten
3 oz ham lunch meat
1/2 bunch scallions (about 1/4 cup chopped)
4 medium button mushrooms
1/4 cup shredded cheese
salt and pepper to taste

Preheat your oven to 350.  Grease the bottom of a muffin pan.  Chop the ham, scallions, and mushrooms and evenly distribute them in the muffin cups.  Top with cheese, salt, and pepper.  Fill each muffin with eggs - not quite all the way to the top of the pan or they will overflow like mine did!

Here's what they look like during the filling process.  You can layer the ingredients like I did or mix them all together, I think it would taste the same either way.

Bake the muffins at 350 for 20-30 minutes, depending on how firm you like your eggs.  This is what they look like right when they come out of the oven:

Being careful - they're hot! - remove the muffins from the pan and put them on a wire rack to cool.  After they're cool seal them up in sandwich bags, 2 to a bag, and they will be ready for you to grab on your way out the door in the morning!

The other thing I love is how good for you these are!  If you use an egg substitute and low fat cheese there's only 108 calories in 2 muffins!  For the full nutrition info check out my facebook page.

I made a batch of these on Sunday night and I have been eating them all week and I am in love with how quick it makes my mornings!  What kinds of things do you like to grab for breakfast when you are in a hurry in the morning?