Instructions – Egg Base

1. Add eggs, cream and salt and pepper to mixing bowl.  
2. Whisk until fluffy.

Broccoli, Bacon & Cheddar

1. Slice bacon into half-inch pieces and sauté over medium heat until crispy.   Remove bacon with slotted spoon and set aside.
2. Steam broccoli florets in steamer basket in pot filled with 1 inch of water for 5-6 minutes.  Let florets cool.  Dice into small pieces.
3. Fill muffin half full with broccoli, bacon and cheddar cheese.  Sprinkle with chives.  Fill with egg mixture until 90% full and bake at 350°F for 20-25 minutes.
4. Let muffins cool slightly and run knife along outer edge to remove muffins from pan.

Sausage, Kale & Parmesan

1. Sauté sausage in pan over medium heat until it’s just browned.
2. Add shallot and kale to pan and sauté over medium heat until kale has wilted.   Remove from heat and set aside.
3. Fill muffin pan half full with sausage and kale.  Sprinkle parmesan cheese into each muffin cup.  Fill with egg mixture until 90% full and bake at 350°F for 20-25 minutes.
4. Let muffins cool slightly and run a knife around the outer edge to remove muffins from pan.

Spinach, Tomato & Goat Cheese

1. Add baby spinach and chopped tomato to each muffin cup.  Sprinkle on goat cheese and scallions.  Fill with egg mixture until 90% full and bake at 350°F for 20-25 minutes.
2. Let muffins cool slightly and run knife along outer edge to remove muffins from pan.