8 large Eggs
½ cup Milk
¼ tablespoon each Salt and Pepper
Bell Peppers (sautéd), Black Beans, Jack Cheese, Salsa
Broccoli Florets, Chopped Bacon or Ham, Cheddar, Chives
Onions (sautéd), Breakfast Sausage, Gruyère, Parsley
Roasted Red Peppers, Mozzarella, Sun-Dried Tomatoes
Preheat oven to 325°F.
Prepare the base by whisking together 8 large eggs with ½ milk and ¼ teaspoon each salt and pepper.
Add chopped vegetables and protein mixtures to the muffin pan, filling each cup about ¾. Top each with cheese, and a small sprinkling of seasonings (such as herbs, salsa or even sun-dried tomatoes) among the muffin cups. Pour in egg mixture and bake in oven until set and lightly brown, about 20 to 25 minutes.
Cool completely and refrigerate in an airtight container for 3 days or freeze for up to 1 month. Can be quickly reheated in the microwave—wrap egg muffins in a paper towel and microwave on High for 30 to 60 seconds.