I only have 4 eggs so far from the past two days of them laying so I decided to make half a recipe of egg muffins for the remainder of the week.
2 green onions
half a bell pepper
Handful of Italian Parsley
2 tablespoons of shredded cheese
I happen to have a 6 cup muffin pan, but if you don't you can use a full size one and just put a small amount of water in each empty slot.
Spray your pan with non-stick spray and pre-heat your oven to 350.
I started out by sauteing green onions and some bell pepper. I prefer red, orange or yellow bells to the green ones.
I mixed up my 4 eggs and added the veggies. My garden is also over flowing with beautiful Italian Parsley so I rough chopped a handful of that and added to the eggs. Lastly I added a small amount of shredded jack cheese.
Pour the mixture into the cups and bake for 15 minutes.
Let the muffins cool for a couple of minutes in the pan before removing. If you are prepping these in advance, remove them from the pan and them cool on a wire rack prior to storing them in the fridge.