Breakfast Egg Muffins

After all the bread in last weeks bagel bake I needed a change. I had a co-worker remind me about egg cups. I make 3 kinds when i make them so that we don’t get bored of the same thing every day for a week. I have sausage and cheddar, ham and cheddar, and roasted peppers, artichokes, diced tomato and Italian blend cheese.

8 Eggs

1/2 Cup of heavy cream

1 Tbls of dijon

Salt and pepper

Pre-heat your oven at 350. Spray your muffin tin with cooking spray. Put your choice of fillings in the bottom including the cheese. Whisk the ingredients listed together. I use a 1/4 cup measuring cup and pour that into each muffin cup and go back and fill up any that need a little more until the egg mixture is gone. Bake for 30 minutes.

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