More in my quest for protein, I’ve made a few batches of egg muffins this summer.
Preheat the oven to 350 degrees, spray a muffin tin, and fill it however you want. It takes about 15-20 minutes to cook. I’ve put in bread, bacon (we like crispy bacon, so I park-cooked the bacon), cheese, more cheese, sausage, onions, and poured on freshly cracked eggs, beaten eggs and egg beaters. Store extras in the fridge. We’ve successfully enjoyed them warm, cold (especially good with a little Frank’s Hot Sauce), and reheated. These are easy, make a nice snack and would make great additions to a lunch box!