Breakfast Egg "Muffins"

Do you ever have one of those "ah-ha" moments that leaves you feeling excited and smart? I had one of those when I thought these up a few days ago. I'm sure someone else has already done them, but still. These were good. And I thought of them! Not that this recipe is anything spectacular, but making eggs yummy is something I pride myself on, especially since Hubby loves eggs. He actually got out of bed before noon (he works nights-he's not just lazy) to eat these (granted, once he was finished, he went right back to bed, but still!) and I enjoyed them myself. I especially like the variety of ways these can be changed. A few days later we made them non-scrambled:

You could also add in mushrooms, ham, bacon, broccoli, different cheese, any leftovers, etc.

Breakfast Egg "Muffins"

1 slice of bread for 2 muffin tins

Eggs (if scrambling, use 1 less than the number of muffins you're making: so if you're making 6 muffins, use 5 eggs)

Butter spray

Salt and pepper

Shredded cheese

Sliced green onions

Any other toppings of your choice

Preheat oven to 350º. Spray a muffin pan with cooking spray. Cut a circle out of a slice of bread (I used a 1/2 cup measuring cup . . . and hmm, water spots much?) and press it into the bottom of a muffin cup.

Tear out the rest of the soft part of the slice of bread and press it into the bottom of a second muffin cup. Repeat for as many muffin as you'd like to make.

Scramble your eggs with a small pinch of salt and a generous sprinkle of pepper (we're big pepper fans, so add to your taste). Spoon egg into the muffin cups until about 3/4 of the way full.

Add your toppings.

Bake at 350º for 20 minutes or until the muffins puff up and the egg is cooked through.

Enjoy!