Serves: 12 muffins
2 tsp Rosemary
2 tsp Thyme
2 tsp Garlic
3/4 tsp Sea Salt
5 Green Onions, thinly sliced
4 oz Extra Sharp Cheddar Cheese, shredded
Veggies - use any veggies you like. I used shredded potatoes, pre-cooked on the stovetop
Preheat oven to 350º. Line 12 muffin cups with 2 paper liners each. Spray the liners with nonstick cooking spray.
Layer the muffin cups with potatoes on the bottom, green onions, whichever other veggies you choose, and the cheese until the cups are about 2/3 full. Break the eggs into a measuring bowl or small pitcher with a pour spout. Add the spices and beat well. Pour the eggs evenly into each muffin cup until the cups are about 3/4 full. Bake 25-30 minutes or until the muffins have risen and are set to the touch.
Kalyn also gives a little tip that the egg muffins will keep for a week in the refrigerator without freezing. But they can also be frozen and reheated as well. For best results-thaw them in the fridge before reheating. Microwave to reheat.