I think these would be great to make and freeze for easy breakfasts! Even better, I'm guessing the picky toddler might like them too! I found them on another recipe blog, Erin Eats.

Egg Muffins
-adapted from Kalyn's Kitchen

13 Jumbo eggs (1170)
20-30 drops Tabasco
2 TB. fat free half and half
1 TB. olive oil (120)
1 pkg. (275g.) mushrooms, cleaned and sliced (59)
2 big handfulls arugula, about 55g. (17)
1/2 med. onion, chopped, about 95g. (40)
1 bunch green onions, chopped (35)
1 TB. fresh chopped thyme (3)
16 slices ham (640)
1 1/2 cups reduced fat cheese (480)
salt and pepper

Whisk up the eggs with the tabasco and a little salt, set aside.

Saute the onions in the oil and then added the mushrooms with salt and pepper; when the mushrooms are cooked through, add the arugula and toss for a minute, or until the arugula is wilted. Remove mixture to a fine mesh sieve and press to get the excess moisture out*. To the same pan, add the ham and cook until browned and all of the moisture in the pan has cooked out/evaporated.

Toss the ham, cheese, green onions and mushroom mixture together and fill your muffin pans 3/4 of the way. Pour the egg mixture over the mixture, filling to the top.

Bake at 375 degrees for 30 minutes.

*Kalyn said that the muffins tend to let go of a little liquid when they're being microwaved, so I went ahead and cooked the ham until it was brown and the liquid had completely evaporated, and strained the mushroom mixture.

Makes 16 Egg Muffins, 160 calories per muffin.

Categories: eggs, brunch, breakfast