How to Make Breakfast Egg Muffins

3 tbsp Butter or other cooking fat I used a combination of butter and bacon grease. Other options are ghee or olive oil.

1 Onion, chopped You can use any size or variety of onion. This is not an exact science.

1 large Russet potato, peeled and cubed You can use 3 to 4 small red-skinned potatoes or Yukon Gold potatoes if you prefer not to peel them. Alternatively, you can shred the potatoes, but I think they work best if cubed.

8 large Eggs

½ cup Half and half You can also use heavy cream, whole milk, or low-fat milk. You can also use fat-free milk or alternative non-dairy milks, but the texture of the egg muffins will be slightly less creamy.

1 ½ cups Mild cheese, shredded I used a Colby Monterey Jack mix. A mild cheddar, provolone, or mozzarella will also work well.

1 tsp Salt

½ tsp Black pepper, optional

½ tsp Red pepper flakes, optional

2 ½ cups Chopped vegetables Use any vegetables you like. I used a mix of baby kale, baby spinach, and sweet red bell pepper. The vegetables do not need to be cooked. However, if you have cooked leftover veggies, you can use them.

12 ounces Bacon, cooked and crumbled You can also use cooked sausage, cooked ground beef, or chopped Canadian bacon or deli ham. You can also use leftover cooked chicken or turkey. You will need approximately 1 cup.

Directions at marysnest.com

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