Egg Muffins

I love a savory breakfast! But I am also somewhat lazy first thing in the morning. I'll generally not eat anything unless it comes together very quickly. I tend to cook lunch and dinner, though, for 5-6 people, so I suppose it's only natural that I don't want to add in a third meal to cook! Anyway, I often make up breakfast meals that I can heat up easily throughout the week. I love quiches, like this Cheese Quiche or this Potato-Spinach Quiche. I love having Breakfast Burritos waiting in the freezer, too. These Egg Muffins, though, are nice to have in the refrigerator, ready to serve one at a time to the little ones, or two (or three ...) for the bigger people in the family.

(For the meat in these, my favorite thing to use is lean ground turkey mixed with a couple of teaspoons of Frying Pan Pork Sausage Spice.)

Egg Muffins

9 eggs
2 tablespoons sour cream
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 pound breakfast meat, cooked and crumbled or chopped (bacon, ham, sausage)
3 cups raw spinach, chopped
1/2 cup finely diced peppers
2 green onions, sliced
1 cup shredded cheese

In a mixing bowl, whisk the eggs and sour cream with the salt and pepper. Stir in the remaining ingredients. Divide the mixture between 12 greased muffin cups. Bake at 375° for about 15-18 minutes. Yield: 12 muffins