I had another post all lined up, but I got sidetracked this morning.  We woke up blessed by overcast skies and threats of thunderstorms, (wait for it…) so my obligation to work the baseball snack bar went POOF!  So I snuck downstairs while my kids were playing, and looked to see if I had any cinnamon rolls to make, but I didn’t.  We are not the breakfast family.  Cereal and oatmeal are really the only two things in my pantry.  Lately, my kids have been getting bored and have been making themselves peanut butter sandwiches or grabbing a snack bar in the morning.  That doesn’t make me all that happy.  But this morning, I remembered seeing pictures online for eggs made in muffin tins.  I know I can at least win my daughter over with them.  I know the same thing can be made scrambled, but now I have convenient  little snacks, or breakfast on the go for the next couple of days.  I love the fact that you can just plop any old topping in them and you are pretty much guaranteed success (within reason of course.)  They took about 25 minutes from start to finish and with a little salsa and my coffee, I was quite happy.  My daughter devoured three of them.  My son had a peanut butter sandwich.

prosciutto parmesan egg muffins

get started on the egg muffins:

nonstick spray
8  large eggs
1/2  cup low-fat milk
kosher salt
pepper
crushed red pepper
1/3  cup red bell pepper, diced
3  slices prosciutto, sliced thin
1.5 oz. shaved parmesan cheese (about 3-4 TB)

Preheat oven to 350.  Coat muffin tin with nonstick spray.  In a mixing bowl, add eggs, salt, pepper and crushed red pepper and stir with a whisk.  Pour mixture equally into muffin tins.  Do not over fill.  Divide red pepper among the twelve cups.  Tear prosciutto into each cup and top with parmesan cheese.  Bake in center of oven for 15 – 20 minutes.   They will deflate after you take them out of the oven.  You can check it with a toothpick to be sure level of doneness.