In which I post a recipe . . .

And my mother
a.  faints dead away
b.  looks to the sky for Jesus' return
c.  suspects her daughter has been abducted by pod people
d.  all of the above

Okay, so it is no secret that I'm not big on cooking.  I am capable, but it just isn't something I'm super into.  Partly because I hate the clean-up, partly because of some unfortunate mishaps, all of which my friend Suzi has witnessed, and partly because it takes a long time (since I don't do it often). 

I also make no secret about the fact that I don't pin a recipe on Pinterest if it has ingredients I can't recognize, has more than about 5 steps, or calls for something to be sifted, divided or creamed.

One of my mom's favorite phrases is, "This recipe was so easy that even Katie could make it."

So it is with great pride that I can share with you an easy-peasy breakfast recipe that I have made twice with great success.  It is a "make once, eat for days" kind of recipe that is high on protein (a morning essential) and low on calories, plus it is easy to customize, and a great one to let your kids "help" you make.

EGG MUFFINS
(makes 12 individual muffins)
1.  Whisk together 12 eggs.
2.  Add salt, pepper or other seasoning as desired.
3.  Ladle whisked eggs into greased muffin tins. (Grease heavily or use aluminum foil cupcake wrappers.  It took a week to get my muffin pan clean after the first go-round).
4.  Customize your muffins with any of the following in amounts of your preference. 

Shredded cheese
Sausage (I used pre-cooked turkey sausage)
Bacon (cooked and crumbled)
Bell pepper (chopped)
Spinach (finely chopped)
Tomatoes (chopped)
Carrots (shredded)

5.  Bake at 350 degrees for 15-18 minutes or until the muffins no longer jiggle.
6.  Remove muffins from pan and allow to cool.  Store in airtight container in fridge for up to a week.  To eat, reheat for 30-45 seconds in the microwave.

These muffins are sort of like what might happen if a quiche and an omelet had a baby.