Breakfast Egg Muffins

 Breakfast Egg Muffins

12 large eggs

2 T. finely chopped onion

Salt and pepper to taste

For Bacon Cheddar:

1/3 c. cooked bacon, chopped

1/3 c. shredded cheddar cheese

For Garlic Mushroom:

1/3 c. sliced mushrooms, sautéed in olive oil

1/3 c. red bell pepper, diced

1/2 tsp. garlic powder

Preheat the oven to 350 degrees.  Lightly spray a 12-cup muffin tin with nonstick oil spray.

In a large bowl, whisk the eggs and onion together.  Season with salt and pepper to taste.

Use the Bacon Cheddar ingredients in 6 of the muffin tins and use the Garlic Mushroom in the remaining 6 muffin tins.  Add the egg mixture to fill each muffin tin up almost to the top.

Bake for 15-20 minutes until set.  Let cool slightly, then serve.

You can also store the breakfast muffins in an airtight container in the refrigerator for up to 4 days.  To reheat wrap them in a damp paper towel to reheat.