Egg muffins

The school year is upon us so that means busy mornings for all the moms & dads out there.  I used to make these egg muffins every Sunday. They make a great easy morning breakfast or a healthy snack for during the week. Take your own spin on them substituting your favorite veggies and meat.  I wiped some up today and thought it would be a great time to share.  I used chorizo, spinach and low fat mozzarella.

Spring for the Organic option- Muffins ready for the oven 

Ingredients:
12 Eggs
1/4 Cup Almond milk
Salt & pepper
1 Cup spinach (chopped)
4 Tbs Chorizo
1/4 C mozzarella

Preheat oven to 350 degrees.  In a large bowl crack all the eggs, add in the milk, salt and pepper then beat until thoroughly mixed.  Spray muffin tin with non stick spray, add vegetables to the tin then pour in the eggs top with meat and cheese.  Bake for 12-15 minutes until the eggs are set.
Be sure not to over bake, so they are can be re heated nicely.  Store in Tupperware and keep in fridge until ready to enjoy.

Enjoy! 

Ideas:
Bacon, spinach and cheddar
Turkey sausage, mushrooms and tomatoes
Turkey bacon, spinach and feta
Bacon, onion, red pepper
*You will need to cook the meat before adding it to the muffin tins.