🧁 Veggie Egg Muffin Cups

Ingredients−12 servings+

• 10 eggs
• ¼ cup milk
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup finely chopped vegetables (peppers, spinach, onion)
• 1 cup shredded cheese

Steps

1. Heat oven to 350°F and grease a 12-cup muffin tin well.
2. Whisk eggs, milk, salt and pepper.
3. Divide vegetables and cheese among the cups, then pour egg mixture over until each is about ¾ full.
4. Bake 20–22 minutes, until puffed and set in the center.
5. Cool 5 minutes before removing. Refrigerate up to 4 days.