Phase 3 Egg Muffins

This are quick and handy for an on the go breakfast.

Preheat oven to 375 degreesF.

Ingredients
12 eggs (15 if using silicone muffin pans or individual silicone cups)
12 muffin tin liners (if using metal muffin pan)
cooking spray or oil mister
1 to 2 tsp favorite Season-All seasoning
1 cup grated cheese (I like sharp cheddar, but a cheddar jack blend works too)
(optional but yummy) diced omelet type veggies. I use part of a bag of frozen dice onions and peppers.  You could also add mushrooms etc.
(optional) breakfast meat of choice, diced.  Turkey sausage, bacon, ham, etc.

Spray muffin liners or silicon pan with cooking 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 Season All, 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 at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.