Egg Muffins

These egg muffins are great as a grab and go breakfast and make for a flavorful protein-packed midday snack. You can make a big batch to always have on-hand in the freezer and they come together quickly with a few basic ingredients. 

These are a great way to use leftover roasted vegetables and you can make any vegetable and cheese flavor combinations you'd like! Whether you call them, egg muffins, little frittatas, or mini omelets these little guys are the perfect make-ahead breakfast to save you time on busy mornings. 

These definitely are different than the usual #muffinmonday, but still delicious and super simple to make!

 Egg Muffins 

1 dozen eggs 

1/3 cup milk 

1 tsp salt 

1/4 tsp black pepper 

1/4 cup shredded cheese 

2 Tbsp chopped fresh herbs 

3/4 cup chopped roasted/sauteed vegetables 

Preheat oven to 350°F/180°C
Liberally spray a standard size muffin tin with non-stick cooking spray and set aside.
In a large bowl whisk together the eggs, milk, salt, and pepper.
If you have a large liquid measuring cup or a bowl with a spouted edge use that for easy pouring. Fill each muffin cup with the egg mixture and then add a sprinkling of cheese and vegetables to each one. Have fun with the combinations!  
Bake for 15-18 minutes until tops are slightly golden and the eggs are set. The muffins will be puffed when you remove them from the oven, but they will settle as they cool don't be concerned.
Allow the muffins to cool for 5 minutes before removing them from the pan. If the pan was well greased they should pop right out if not just run a knife around the muffins to take them out of the pan. 
These will last in the fridge for a week or you can freeze in a single layer in a Ziploc bag for up to 3 months.

Yield: 12 muffins