Categories: Breakfast

Ingredients

• 8 large eggs
• 1/2 cup milk
• 1/4 tsp salt
• 1/4 tsp black pepper
• Cooking spray
• 3/4 cup chopped vegetables
• 3/4 cup chopped protein
• 6 tbsp. cheese
• Small sprinkling of seasoning (such as herbs, salsa or even sun-dried tomatoes)

Directions

1. Prepare the base by whisking eggs with milk, salt and pepper.

2. Generously coat a 12-cup muffin pan with cooking spray. Divide vegetables, protein, cheese and seasoning among the muffin cups. Top with the egg mixture. Bake at 325 until set and lightly browned, 20-25 minutes.

3. Cool completely and refrigerate airtight for up to 3 days or freeze for up to 1 month. To reheat: Wrap 2 bites in a paper towel and microwave on HIGH for 30-60s seconds.

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