Egg Muffins - Easy Protein Snack For After A Run
- 2 eggs
- 1-2 cups grated cheddar cheese
- 3 green onions, diced small
- chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc.
- diced Canadian bacon, lean ham, or crumbled cooked turkey sausage
Preheat oven to 375 F. Use 12-muffin-size pan. Spray with nonstick spray.
Mix all ingredients together in a large bowl, and then fill the muffin cups ¾ way full. Bake 25-35 minutes until muffins have risen and are slightly browned and set.
Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated.