Omelet Breakfast Muffins

Instead of my regular schedule this week, I am filling in for a physical therapist who is on vacation in Paris.
Yea, I know. Not even jealous. Not at all. I’m totally lying.

Anyways, if I can’t be in Paris too, then cooking french-y food will suffice. These breakfast muffins became of it!  Omelette au fromage!
I suggest you try them if you have muffin liners, eggs, cream, and cheese.  Along with a couple additional ingredients, they turned out extra delicious.. Let’s take a look.
*preheat oven to 375

6 eggs
1/2 cup cream (half and half)
1/2 tsp garlic
1/2 tsp salt 1/4 tsp black pepper
1/4 cup chopped fresh spinach
1 cup cheddar, shredded
1 & 1/2 cup chopped bread (our Asiago cheese bread loaf was perfect.. pretty sure it MADE these)

Whisk the eggs first, and add the cream. Then add the remaining ingredients.
Put cupcake liners in your muffin pan.  Fill each 2/3 full.
(This recipe will perfectly fill 9 muffin tins. My photos show 2 rows of 8 muffins, but it was for the sake of the photos. I’m not obsessively complusive at all.)
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Bake at 375 for 20-25 min.
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Day 1: bake, eat, wrap the rest in foil, place in fridge
Day 2: well well well if it isn’t tasty mcleftovers.

Happy December, friends. I hope to cook more goodies to share with you soon!

from my Tiny Kitchen,


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