Egg Muffins

12 eggs

Any combination of the following:

Chopped green onions (I highly recommend these)
Red bell pepper, diced
Turkey sausage links, cooked and crumbled
Broccoli florets, blanched
Pickled jalapeno pepper slices
Cheddar cheese, grated (at least 1 cup; I used Cabot 50% Less Fat Cheddar)

Spray 12 silicone muffin cups with nonstick spray, or line regular muffin pans with muffin papers. Sprinkle some chopped green pepper on the bottoms of each cup, then some sausage, or cheese (or both!) and whatever vegetables you’re using. The cups will look more than half full.

Beat 12 eggs in a large bowl and generously salt and pepper. With a ladle, fill the cups with egg to almost full. Gently stir each cup and bake at 375 degrees for about 25 minutes.

Cool and place in a plastic bag and refrigerate. When you’re ready to head out the door to work, take a couple out and microwave.