Mandi’s Breakfast Muffins- Makes around 12-15 muffins.
4 crumbled boneless, skinless chicken breasts
1/2 cup diced sweet peppers- red, orange, yellow
1/4 cup small, diced onion
1/2 tsp cilantro, to taste
1/2 tsp Everything But The Bagel Seasoning, to taste
1/4 cup low fat Fiesta Shredded Cheese
3 Tbsp. 2% milk
Preheat oven to 350 degrees. Line a muffin tin with silicone muffin cups, OR grease liberally to prevent sticking. Beat eggs together with milk, bagel seasoning, cilantro, and diced onion. Pour into prepared muffin tin, filling cups only halfway.
Add in your toppings, making sure to fill the muffin cups only 3/4ths of the way full, as this mix will expand and get a little fluffier as it cooks. I add in two layers of cheese, then at the end, mix everything together a bit with a butter knife so all the toppings are blended throughout.
Bake for 20 minutes. If you like your eggs a little runnier, bake for 17-18 minutes. Remove from oven. You can eat right out of the oven if you like, but these are great for storing to eat on the go. Top with salsa, sour cream, guacamole, or any other toppings you’d like!
Refrigerator- Let the egg muffins cool completely, then store in an airtight container in the refrigerator for up to 4 days and reheat 30 seconds when ready to serve.
Freezer- Let the egg muffins cool completely, then wrap individual portions (I did two) in a freezer-safe Zip-loc bag. They will last for up to 6 months. To reheat, remove from bag and fold them in a damp paper towel. Heat in the microwave in 20 second increments until warmed through.
Note- I made these to be more southwestern-ish, which turned out SO good, but you can use anything you normally put in omelets or eggs.