I quickly threw together a delicious breakfast this morning and made enough to save for later this week. These save well for a few days in the refrigerator.
Makes six egg muffins:
5 eggs (you can use any mix of whole eggs and egg whites)
Green & red peppers
Colby jack cheese
Salt & pepper
This is a base recipe and can be adjusted to your taste. Place veggies in muffin tin, season to taste, sprinkle with cheese. In a bowl beat eggs. Pour egg mixture over veggies until almost full. Bake on 375 for 20 minutes. I like to serve these with sliced tomatoes or a fresh salsa.
I’m off to work, enjoy your Sunday!!