Egg Babies

I loooove breakfast! I always want eggs and bacon and hash-browns AND some kind of roll that's full of sugar. And a rich dark roast coffee with real cream. But who has time to make all that? Or the metabolism to eat it? Maybe a 16 yr. old track star but not me! So, I make these little protein-filled babies... and the coffee (naturally). Eat them warm and store what's left over for up to 3 days in the fridge. Just heat up a couple in the microwave and there you have it: a healthy breakfast! Quantity: 8 Egg Babies.

Ingredients:

Optional Fillings:
Green onions (chopped)
Sun-dried tomatoes packed in oil (drained on a paper towel and chopped) or T.J.s packaged brand
Cheddar cheese (grated)
Swiss Cheese (grated)
Jack Cheese (grated)
Asiago Cheese
Oh Heck Any Kind of Cheese You Like
Canned green chilis (mild)
Fresh cilantro (chopped)
Fresh spinach (chopped)
Bacon (chopped)
Sausage (any kind)
Hamburger (brown it first and drain--15% fat is best)
Firm Buffola Mozzarella (cut in 1/2" cubes)

Egg Mix:
6 eggs
2 T milk
1/2 t onion powder (if you only have onion salt--use it instead of regular salt)
salt/pepper to taste (using Lawry's seasoning salt is also good)

Directions:

Preheat oven to 350 degrees. Grease muffin tin liberally or use lots of spray oil (olive oil is healthy). Cook your meat proteins and prepare all other fillings. Add a large pinch of two or more of any or all of the fillings listed above to your muffin tins. Here are some good combo's...

Buffola Mozzarella and green chilies and Jack cheese
Spinach and ham and cheddar
Bacon and Swiss
Sun-dried tomatoes and cheddar
Hamburger and spinach and cheddar (like a Joe's Special)

Always put the grated cheese on top because it looks pretty. Pour egg mixture over fillings up almost to the top of each muffin tin. Bake until puffy and light brown around the edges. Let cool for a few minutes before removing with a knife. Eat warm or let cool and store in a plastic bag. Can be reheated in a microwave (about 30 seconds).