Egg Muffins

I heard someone say that they like to do things to help their "tomorrow self". It makes me think of the Luke Combs song "Tomorrow Me." One way I help "tomorrow me" is to prepare breakfast ahead or at least prep it to the point of almost being able to serve. Mornings are hectic once school starts, so anything I can do to save time helps us as a whole. Several times a week I try to prepare breakfast ahead, and it's a huge perk if it will last several days. Enter in these egg muffins or omelet cups - whatever you want to call them they are easy, yummy, can be adapted to fit anyone's tastes, and can last for multiple mornings.

Ingredients (for this specific batch):

10 eggs

Mediterranean flavored feta crumbles

1/2 green pepper, chopped

1/4 onion

1 package diced ham

Salt and Pepper, to taste

Directions:

Preheat oven to 350. Spray muffin tin with cooking spray. Saute onions and green pepper until softened. I only sprayed my pan with cooking spray, but you could add a little butter if you want. Whisk eggs and add all ingredients to mixing bowl. Spoon egg mixture with toppings into prepare muffin tin. Bake at 350 for about 20 min or until egg cups are cooked through. My boys don't like them to be browned, so I try to watch closely. You can do any stir in's you want, and if you want you could do 5 eggs with one set of options and 5 eggs with another set of stir in options. 

Some stir in suggestions:

• Bacon (I have used the precooked, bagged bacon pieces)
• Mushrooms
• Any kind of cheese
• Tomato
• Broccoli
• Sausage (Can use the precooked crumbles)\
• Jalapeno
• Or anything else you like in an omelet.

Store in fridge and take out throughout the week to pop in the microwave for busy mornings.