Maria's egg muffins

This Sunday I got together with my friend and client Maria to make pumpkin pie. It was our Halloween pumpkin pie, that we kept putting off, so finally we made it in the beginning of February. It was brunch time, so we used the mess in the kitchen as an excuse to make some brunch food, namely these slightly larger than bite sized egg muffins.

Egg muffins offer so much to you:

* They are mostly made of eggs, a high quality source of protein
* They are much more pleasing to the eye than scrambled eggs
* They are easy and fast to make
* They are compact and portable
* They are extremely versatile
* You can eat them like finger food
* You can take them to the office and not look like you are on a diet, unlike hard boiled eggs
* They contain no carbohydrate and still look like muffins

The base for any egg muffin is eggs and what else goes inside is up to you. Here is what we used for Maria's 8 egg muffins:

4 eggs
3 oz grated cheese
1/4 cup chopped green olives
1/4 cup chopped mushrooms
1/6 cup finely chopped ham
1 peperonchini
dash black pepper
dash salt

Preheat the oven to 400F. In a bowl, combine all ingredients and split the mixture evenly between your muffin cups. Silicone muffin cups are best since they clean easily and never stick. Bake until you see a golden brown muffin top. Make sure you take the egg muffin out of the cup to prevent it from getting condensation on the bottom. Place on kitchen paper to dry and serve with cream cheese or pesto sauce.

Enjoy!