Lacey’s Pantry: Breakfast Egg Muffins

By Lacey Newlin

Ingredients
Egg Base:
• 12 large eggs
• 2 tablespoons finely chopped onion, (red, white or yellow/brown)
• Salt and pepper, to taste
Tomato spinach mozzarella:
• 1/4 cup fresh spinach, roughly chopped
• 8 grape or cherry tomatoes, halved
• 1/4 cup shredded mozzarella cheese
Bacon cheddar:
• 1/4 cup cooked bacon, chopped
• 1/4 cup shredded cheddar cheese
Garlic mushroom pepper:
• 1/4 cup sliced brown mushrooms

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