Egg Muffins

By sherryl61

Very easy way to have a nutritious and fast breakfast. Yummy too! They can be refrigerated for 3-4 days and reheated in the microwave for a fast breakfast.

Ingredients

• Nonstick cooking spray
• RAW vegetables of your choice, chopped (I like spinach, green and red peppers, tomatoes, onions, mushrooms in any combination; I like to layer a whole slice of tomato on the top before the cheese is put on.)
• Any COOKED meat of your choice, chopped fine
• 1 dozen eggs
• Splash of milk
• Grated cheese of your choice (about 1/2 cup) (I like Swiss or Jarlsberg)

Preparation

Step 1

1. Preheat oven to 425 degrees F.

2. Spray muffin cups with nonstick spray.

3. Blend egg mixture with a splash of milk.

4. Fill muffin cups with vegetable mixture about 1/2 full. (The veggies will cook as it bakes) Then fill cups with egg mixture. Top with small amount grated cheese.

5. Bake for about 20 minutes until top is golden.