Clean and Easy Egg "Muffins"

Want a breakfast on the go? Try these Egg Muffins! I make 6 up at the beginning of the week and then I have breakfast on the go for the entire work-week. They are super easy and super versatile! You can add veggies, take out other veggies. You can add cheese. You can add more meat. It's totally up to you.

7 eggs lightly beaten
1 green bell pepper chopped
1 red bell pepper chopped
1 yellow bell pepper chopped
1 cup diced onion
2-3 jalapenos (optional)
2 tsp baking powder
1/8 cup skim milk (or milk sub)
sliced lunchmeat (try to pick "clean" lunch meat, natural, no nitrites or nitrates if possible)
salt and pepper to taste or other salt-free seasonings

I used a pan with large muffin cups rather than standard so I made 6 muffins. First, use an olive oil sprayer if you have one or cooking spray if you don't to lightly grease the pan so the muffins don't stick. Then line them with the lunchmeat, using it like muffin cups. It doesn't have to be perfect at all, just try to line them evenly.

After you have lined them, add the baking powder and skim milk to the egg mixture and mix well. Then add all the veggies. Now spoon carefully into the baking cups and try to make sure there is both enough veggies and enough egg in each cup. Only fill them about 3/4 of the way, otherwise they will spill out as they cook

Bake at 350 for about 30-40 minutes. I'm at a high altitude, so just keep an eye on yours since my cook  time could be slightly different. Once it is "set" (no longer goopy or wet on the top) they are done.

I like serving mine with a little buffalo sauce. YUM!

Enjoy!