Make-Ahead Breakfast Muffins

Directions

1. 1
   Preheat oven to 350 degrees F. In large skillet,cook bacon over medium heat 8 to 10 minutes or until crisp, stirring occasionally. Using slotted spoon, transfer bacon to medium bowl.
2. 2
   Add mushrooms to skillet and cook 3 to 4 minutes or until softened, stirring occasionally.
3. 3
   Add kale and sundried tomatoes; cook 1 minute or until kale is slightly wilted.
4. 4
   Add veggies to bowl with bacon; toss until everything is well combined.Meanwhile, in large liquid measuring cup, whisk eggs until well beaten.
5. 5
   Whisk in milk, cheese, basil, salt, pepper and nutmeg.Spray 10 cups of a standard muffin pan with cooking spray. Divide veggie/bacon mixture between 10 cups; pouregg mixture evenly over veggie/bacon mixture. If desired, sprinkle pumpkin seeds overeggmixture.
6. 6
   Transfer to oven and bake 18 to 20 minutes or until eggs are firm.
7. 7
   Serve immediately, or transfermuffinsto wire rack and let cool completely, then transfer to zip-top bags and refrigerate or freeze for later use.Muffinscan be re-heated in microwave straight from refrigerator or freezer.
8. 8
   Place on microwave-safe plate and microwave 30 to 45 seconds or until heated through.