Low Carb Egg Muffins

• 10 eggs
• 2 tablespoons milk
• 1 teaspoon seasoning salt
• 3 scallions, diced
• 12 cup shredded cheese
• 12 cup cooked sausage, ham or 12 cup bacon

1. Preheat oven to 375 degrees .
2. Beat together eggs, milk, and seasoning salt.
3. Grease muffin tin.
4. Evenly divide scallions, cheese, and meat between the muffin cups.
5. Pour the egg mixture over the other ingredients in the muffin cups,.
6. filling the cups 2/3 of the way up - do not fill up all the way to the top of the muffin cup.
7. Bake at 375 degrees for 25 to 35 minutes until the muffins have risen in the cups and are slightly browned.
8. You can keep these in the fridge for up to a week.
9. To reaheat, microwave on high for 30 seconds to a minute (it usually only takes 30 seconds).
10. You can freeze these, but it will change the texture.

eggs, milk, salt, scallions, shredded cheese, sausage

Taken from www.food.com/recipe/low-carb-egg-quot-muffins-quot-514110 (may not work)