Breakfast Egg Muffins (3 Ways)

Directions

Egg Base (same for all flavors)

1. Add the 12 eggs to a large 4-cup measuring cup and season with salt and pepper.  Whisk the eggs until fluffy.

Broccoli, Bacon & Cheese

1. Slice the bacon into 1/2 inch thick pieces.  Add to a sauté pan over medium heat, stirring frequently and cook until crispy.  Ude a slotted spoon to remove the bacon to a paper towel.
2. fill a pot with 1-inch of water and bring it to a boil.  Insert a steamer basket, then add the broccoli florets. Cover with a lid and cook for 5-6 minutes.  Remove the steamer basket and broccoli, and let cool for a couple of minutes.  Then dice the broccoli into small pieces.
3. Fill the muffin tray about 1/2 full with pieces of broccoli, bacon, and grated cheese.  Sprinkle with chives.  Then fill with egg mixture about 90% full and bake at 350F for 20-25 minutes.
4. Let the muffins cool slightly, then run a knife along the outer edge and remove each egg muffin.  Enjoy immediately or store in the fridge or freezer to have later.

Sausage, Kale & Parmesan

1. Add the sausage to a sauté pan on medium eat.  Use a spatula to break up the sausage and cook it until it's just browned.
2. If there's enough fat in the pan from the sausage, you might not need to add oil.  But if pan looks dry, add 1Tbsp coconut oil or Ghee.  Add the shallot and kale to the pan and sauté for 2 minutes, or until the kale has wilted.  Then remove from the heat.
3. Fill the muffin tray about 1/2 full with the sausage kale mixture.  Sprinkle some parmesan cheese into each muffin cup.  Then fill with egg mixture about 90% full and bake at 350F for 20-25 minutes.
4. Let the muffins cool slightly, then run a knife along the outer edge and remove each egg muffin.  Enjoy immediately or store in the fridge or freezer to have later.
   

Spinach, Tomato & Goat Cheese

1. Roughly chop the baby spinach.  Then add a small handful of spinach to each muffin cup.  
2. Add 4 grape tomato halves and a sprinkle of scallions and goat cheese to each cup.  then fill with egg mixture about 90% full and bake at 350F for 20-25 minutes.
3. Let the muffins cool slightly, then run a knife along the outer edge and remove each egg muffin.  Enjoy immediately or store in the fridge or freezer to have later.