10 large eggs
3/4 cup (12 tbsp.) meat (bacon, sausage, ham, chicken, turkey, etc. it's your choice)
1/3 cup (6 tbsp.) vegetable (onion, peppers, tomato, broccoli, etc. again the choice is yours)
1/2 to 1 cup shredded cheese (your choice)
1/4 cup dairy sour cream
1 tsp. seasoned salt (Lawry's)
1/2 tsp. pepper
1 tbsp. dried parsley flakes
paprika, for sprinkling (optional)
non-stick cooking spray (Pam)

Preheat oven to 375°F. Spray your muffin tin (or silicone muffin tray) with non-stick cooking spray (Pam).

Note: If you use silicone muffin cups or tray, put a piece of parchment paper on top of a cookie sheet and place tray/cups on top of that.

Dice your vegetables and meat. Place 1 tablespoon of meat and 1/2 tablespoon of vegetables into each muffin cup. I use about a pinch of cheese in each cup but if you prefer more cheese feel free to do 2 pinches.

Whisk or use a fork to mix the eggs, dairy sour cream and all seasonings in a measuring cup. Fill each cup about 3/4 of the way. If there is some mix left add it to the ones that look like the don't have enough. You want each cup to be equal so they bake equally. Use a fork and stir the meat, vegetable and egg together. Sprinkle with paprika.

Bake at 375°F for 20 to 25 minutes. Let cool for 10 minutes.

Eat right away or place 2 into a sandwich bag, seal and either put it in the refrigerator or freezer.

To reheat from refrigerator open bag and microwave for 40 seconds. If you choose to freeze them take them out the night before and let them thaw in the refrigerator.

Makes 12 muffins.

Submitted by: Nichole