Egg Muffins (3 Ways)

Ingredients

• 12 large eggs
• kosher salt and freshly ground black pepper (to taste)
• 4 cups broccoli florets
• 3 slices bacon
• 1 cup grated cheddar cheese
• ¼ cup chives (finely sliced)
• ½ pound Italian sausage
• 1 shallot (finely diced)
• 3 cup (packed) kale leaves (roughly chopped)
• 1 cup grated parmesan
• 24 grape tomatoes (halved)
• 1 cup (packed) baby spinach
• 1 green onion (thinly sliced)
• 6 ounces goat cheese

Steps

1. Heat the oven to 350°F and grease a 12-cup muffin pan.
2. Whisk the 12 eggs with salt and pepper until foamy.
3. Pick a flavor. Broccoli: crisp the bacon and steam the broccoli first. Sausage: brown the sausage, then soften the shallot and kale in the same pan. Spinach: chop it and use it raw with the tomatoes.
4. Fill each cup about halfway with your fillings and cheese, then pour in egg until each cup is almost full.
5. Bake 20 to 25 minutes, until set. Cool a few minutes, loosen the edges with a knife, and pop them out.