Egg Mcmuffin sans bun

These have been on my list of recipes-to-try for awhile, especially since I went gluten free. Father's Day was the perfect occasion to try them out and they were a hit! The recipe can be altered with various ingredients--use whatever you have leftover from the week's groceries. The little babies can also be put in the fridge and heated for a quick breakfast throughout the week. They are delish!

Egg Mcmuffins
served 4 people

8-10 eggs
1/3 cup of cheese, shredded (feta, cheddar, gouda, anything would be good here! Switch it up!)
3 chopped scallions
few tablespoons of chopped panchetta
1/2 red pepper
1 small zuchini, chopped into small pieces
salt and pepper
pam cooking spray

1. Preheat oven to 375.
2.In small skillet, brown panchetta for a few minutes. Add zuchini and pepper to get some water out as well. Let cool off in the fridge until room temp.
3. Using a medium bowl, whisk the eggs. Add in the shredded cheese, salt and pepper. Add in the cooked veggies and mix until mostly combined.
4. Spray 2 muffin tins (6 muffins each) with Pam. Using a measure cup or ladle, fill the muffin cups with egg mixture until about 3/4 full (they will rise). You could also use muffin liners here.
5. Carefully put tins into oven. Bake for about 25-30 minutes. They should be lightly brown on top when ready.
6. Run a knife around the edges before trying to release from the tin. Serve warm.