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So, I have been hosting World Cup viewing at my house for a couple weeks. We’re in Alaska, so the games played in Russia are early in the morning here. I’m trying to serve breakfast-type snacks to the assembled bleary-eyed hooligans, along with their coffee. Since the rhubarb is ripe, there’s been a lot of rhubarb bread. This egg muffin has also turned out to be quite nice. It’s very easy to make and keeps well in the fridge for several days.

Preheat oven to 350 degrees. Prepare a 12-muffin tin by spraying with non-stick spray or greasing very well.

Ingredients

An assortment of finely chopped vegetables and/or meat. Here are some 
ideas: spinach, onion, bell pepper, tomato, sun-dried tomato, 
green onion, mushroom, bacon, ham. You'll need 3-4 tablespoons of
each one, or you can make each muffin cup a different flavor. 

Grated cheese (I've tried mozzarella, Mexican mix, and sharp cheddar)

9-12 eggs, well beaten

Splash of half-n-half (optional)

Salt and pepper

Beat the eggs and optional half-n-half with salt and pepper. Pour just a little into each muffin cup to coat the bottom. Sprinkle a little of each of your vegetables and meat into each muffin cup. Sprinkle grated cheese into each muffin cup.

Fill each muffin cup up with the remaining egg mixture. Don’t overflow any of the cups, but being a little short won’t hurt anything.

Bake at 350 degrees for 20-22 minutes. I like to see a tinge of golden brown across the top of mine. Eat right away or chill and eat later, reheated or not.

I usually chop the vegetables and meat the night before and put them into little plastic baggies. Then I shove the baggies into my 4-cup measuring cup and put it into the refrigerator. In the morning I spray my muffin tin, take the measuring cup out of the refrigerator, and remove the bags of vegetables. I crack open the eggs into the measuring cup and beat well, adding salt, pepper, and a splash of half-n-half. Then I proceed as listed above. By the time the oven is preheated I’m ready to pop the egg muffins into the oven.