Ingredients:

15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins or individual silicone cups. You can use less egg yolks and more egg white if you prefer.)

1-2 tsp. of seasoning blend that's good with eggs. (salt and pepper, Mrs. Dash)

1-2 cups grated low fat cheese (I like sharp cheddar or a blend of cheddar/Jack cheese, use less cheese if using meat)

Optional, but highly recommended, 3 green onions diced small.

Optional: chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc. (Using veggies will reduce the fat content)

Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage

Instructions:

Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.

In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add Spike, and beat well. Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep more than a week in the refrigerator. Egg muffins can be frozen and reheated, but I like them best when they are just refrigerated. For best results, thaw in refrigerator before reheating. Microwave on high about 1-2 minutes to reheat

I like this recipe!

Babs: Thanks for all of the wonderful recipes. You are truly an inspiration to us all. I think your creativity will serve you (and all of us) well. Learning new ways to cook things is important when realizing that this is a life-long program -- not one of the many diets we have been on in the past.

Babs: Thanks for all of the wonderful recipes. You are truly an inspiration to us all. I think your creativity will serve you (and all of us) well. Learning new ways to cook things is important when realizing that this is a life-long program -- not one of the many diets we have been on in the past.

Why thank you!

Once again, thank you Babs. There are books out there with recipes in them, but whenever anyone finds anything new that tastes great, it would be wonderful if they post it. Trying to reach the amount of protein we are asked to reach every day is not an easy task so every little recipe and helpful hint is appreciated.

LOVE egg muffins :-) I use the 6 space muffin tray. Yesterday I made some with 7 eggs, cheese, jalapeños, and turkey sausage :-) I've also head you can bake them in a ramekin so you can do one at a time :-)