2 cupssliced veggiessuch as onions, peppers, asparagus, etc.
12largeeggs
½cupwhole milk
8ouncesshredded cheeseany type
salt and pepper to taste
Instructions
Pre-heat oven to 350 degrees and spray a muffin pan with cooking spray or use a silicone pan.
Heat olive oil in a large skillet over medium-high heat. Add veggies and season with salt and pepper to taste. Saute until veggies are tender, about 7-9 minutes.
While veggies are sauteing, use a large bowl and whisk together eggs and milk until light and fluffy; set aside.
Divide cooked veggies evenly between all 12 muffin tins. Pour egg mixture evenly on top of each cup then sprinkle each with cheese.
Bake until eggs are cooked through, about 25-30 minutes. Serve warm.
Notes
Egg cups can be stored in an air-tight container for up to 5 days in the refrigerator. Reheat in microwave when needed.