Tuesday, February 17, 2015

Breakfast Egg Muffins

Makes 12 muffins.  Bake at 350F for 25 minutes.

Into a 4-cup measure:

8 eggs and enough stuff to make 3.5 to 4.5 cups

Starches: bread crumbs, quinoa, baked potato
Vegetables: sauteed kale, spinach, little onion.  broccoli?
Bottled Vegetable: roasted red pepper, salsa, sun-dried tomato, artichoke heart?
dairy: shredded cheese.  a little milk or cream.

Keeps in refrigerator for four days for quick microwave breakfast.