Customizable Eggs Muffin

• Nonstick cooking spray
• 8large eggs
• 1 cupmilk
• Kosher salt and pepper

Pico and Pepper Jack

• 1 1/4 cupspico de gallo (drained)
• 4 oz.pepper Jack cheese (coarsely grated, 11/2 cups)

Roasted Sweet Potato, Spinach, and Cheddar

• 1roasted sweet potato (roughly chopped, 1 cup)
• 1 1/2 cupsbaby spinach (roughly chopped)
• 2 oz.Cheddar cheese (coarsely grated, 3/4 cup)

Cream Cheese and Everything Bagel Seasoning

• 1 Tbsp.everything bagel seasoning for the egg mixture
• 4 oz.cold cream cheese (cut into 1/2-inch pieces)
• 6scallions (thinly sliced, 1 cup)

• Directions

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  • 1. Step 1Heat oven to 350°F. Coat a 12-cup muffin pan with nonstick spray.
    2. Step 2: In a large bowl, whisk together eggs, milk, everything bagel seasoning if filling with cream cheese, and 1/2 teaspoon each salt and pepper. Divide the egg mixture in half and place half of it in each prepared muffin cup. Next, add the desired fillings (except grated cheese) and then top with the remaining egg mixture. Top with grated cheese if using and bake until puffed and set, 20 to 25 minutes.

  Make Ahead: Freeze egg muffins individually wrapped in plastic or in an airtight container between parchment sheets for up to 1 month. To reheat, remove plastic wrap and microwave each muffin wrapped in a damp paper towel until warmed through, about 2 minutes.

  NUTRITIONAL INFORMATION (per muffin, no add-ins): About 61 cal, 3.5 g fat (1.5 g sat), 126 mg chol, 140 mg sodium, 2 g carb, 0 g fiber, 1.5 g sugar (0 g added sugar), 5 g pro