Step 1

Preheat oven to 375F/190C.  Spray silicone muffin cups with nonstick spray, and put them on a large cookie sheet to catch spills.

Step 2

The two ingredients I always include in egg muffins no matter how I am varying the recipe are grated cheese and thinly sliced green onions.

Step 3

Decide what other meat and/or vegetables you want to include in your person egg muffin variation.

Step 4

I almost always use some vegetables like broccoli, green bell pepper, red bell pepper, mushrooms, or zucchini, and even greens or veggies like asparagus, brussels sprouts, or green beans could work in these. I use several cups of veggies, depending on how much the veggies shrink when they're cooked.

Step 5

Cut the vegetables into small bite-sized pieces. I prefer to saute quickly in a hot pan to boiling the veggies, but whichever method you use they only need a couple of minutes cooking time.

Step 6

I like meats like bacon, canadian bacon, breakfast sausage, or ham for egg muffins.

Step 7

I use about 2 cups of meat when I'm making 12 muffins; cook if needed and then cut meat of your choice into pieces or crumble so it will be well-distributed in the eggs.

Step 8

Break eggs into a four-cup glass measuring cup (affiliate link) and beat eggs well so they are completely combined. (Use any container with a pour spout if you don't have a large measuring cup like that.)

Step 9

I always add a teaspoon or so of Spike Seasoning (affiliate link) and some freshly-ground black pepper to the eggs.

Step 10

Layer meat, veggies, cheese, and green onions into the silicone muffin cups.

Step 11

Then pour in beaten eggs. I like to take a fork and gently "stir" the ingredients so they're well-combined.

Step 12

Bake about 30 minutes until muffins have risen and are slightly browned and set.

Step 13

Let the muffins cool for 15-20 minutes before you store them in the refrigerator. I take them out of the silicone baking cups and store them in a large plastic container with a snap-tight lid.

Step 14

For me, two small muffins is the right amount for breakfast. I microwave for about 45 seconds and breakfast is ready!  (Don't cook too long or the eggs can get rubbery.