Egg Muffins

This recipe comes from Elisabeth Hasselbeck's cookbook, Deliciously G-Free:  Food So Flavorful They'll Never Believe It's Gluten-Free. I made these about a week ago and they were enjoyed immensely.  You can set out a variety of ingredients (sliced meats, scallions, black beans, feta cheese, olives, and fresh herbs) and let your family and/or guests make their own.  Once baked, these can be frozen and reheated, making them an excellent choice for busy mornings.

Ingredients:

12 eggs

1/2 tsp. baking powder

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

2 cups grated cheddar cheese (or other)

3 green onions, finely chopped

1/2 red bell pepper, seeded and chopped

5 oz. mushrooms, thinly sliced

1 cup diced gluten-free Canadian bacon or deli ham

Method:

1.  Preheat the oven to 375 degrees F. Coat a 12 cup muffin tin with non-stick spray.

2.  Place the eggs in a large bowl and add the baking powder, salt and black pepper.  Whisk well to combine.

3.  In the bottom of the prepared muffin cups, layer the cheese, green onions, red bell pepper, mushrooms, and bacon.  Pour the egg mixture into the muffin cups, filling each 3/4 full.

4.  Bake for 15 to 20 minutes, until the egg muffins rise and the edges are slightly browned.  Serve immediately.

I had extra egg mixture, so made three more egg muffins using ramekin dishes.  We reheated these the next day for dinner.

These looked and smelled amazing!