Guest Blogger Monday: Egg Muffins!

Special thanks to Susanne Pepple for sending along this great recipe. I made them for my family over the weekend, and they were amazing!

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Recipe for 12 Egg Muffins

1 1/2 tubes Biscuits

4 eggs

2TBS evaporated milk

Shredded cheese

*optional chopped & sauteed bell peppers & scallions

Spray muffin tin with nonstick coating. Press biscuits into each tin, Sprinkle with cheese. Stir together egg, milk,salt & pepper, add veggies. Pour into muffin cups. Do not overfill. Place on baking sheet. Bake 375 for 18 minutes or until puffed and center comes out clean.

I discovered that my muffin tins are a bit shallow (sorry, tins), so in order not to overfill, I might slice the biscuits in half lengthwise. This give you more space to work with (and then you only need 1 can of biscuits).

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