Egg Muffins

Quick and easy to make, healthier than the fast food version. You could even opt for more healthy versions than I show.

Wait, who's this? 
Tango has a prime location,
 ready to pounce if I drop a crumb.

Spray or lightly grease your muffin pans.

I'm making 6 muffins today. Crack your eggs in the tins.

Using a knife, fork, spatula or whatever else you have handy, break the yolk.

Season your eggs. I just used fresh cracked pepper, I figure there is enough salt in the bacon...yup, I said it ! It's coming up, but it's delicious Canadian Bacon, not the fatty, delicious strip kind.

                WAIT......... what's that? Bottom left corner?
Yes, I know... I'm a little wild and crazy. I added some diced onions and red pepper to one as a test, we'll see how it goes.

If you have empty tin, make sure you fill them with water.
I've always done it but never knew why...lol
A reader told me it helps prevent the tins from warping.
Cook eggs at 350 for 20-25 minutes until firm.

I used whole grain english muffins, you can leave them as is if you like them with a softer texture.

or you can toast them like I do. Pop them in the oven at 450 for about 5-7 minutes, keep an eye on them until they are toasty brown. I don't butter the muffins, less fat and you don't even notice.

I add cheese slices, fat free are a healthy choice but it's up to you.
I don't like drippy cheese so I fold over the corners so that its kinda round like the muffin.

Then add your Canadian Bacon, ham, sausage patty or turkey slice. This is an easy recipe, customize it, make it your own.

The eggs are done, I just take them out with a fork.

There's the one with onions and pepper, let's hope it's a tasty experiment.

Ok, experiment a success!!!!
Hubby had it for lunch while it was warm and before I finished this tutorial. He said "I LOVE it, you should always do it with the onions and peppers". 
More flavour = yummier

Say bye bye to McD's, you'll never go back once you've tried these. 
They are just so quick and easy but you're not done yet.

I let the Egg Muffins cool before wrapping them so that there is no condensation build up and they won't get mushy. I wrap mine in parchment paper, and store them in the freezer in either a ziplock freezer bag or resealable plastic container (as shown)  They are good for 2 weeks in the freezer but I guarantee they won't last that long.   Quick, easy, grab 'n go !!
Opps, I'm missing something......

Instructions on how to reheat them.
Microwave 3 minutes @ 50% power, time may vary depending on your microwave oven.

Enjoy !!!!!!

Bon Appetit