Veggie Egg Muffins
- 4 eggs
- 1/4 cup Milk or Milk Alternative
- 1/2 cup shredded cheese
- 1/4 cup mushrooms (diced)
- 1/2 cup bell peppers (diced)
- 1/4 cup baby spinach (roughly chopped)
- 1/8 tsp salt & pepper
Preheat oven to 350°F. Use non-stick spray or grease the interior of a nonstick muffin pan.
In a medium-sized bowl, crack eggs eggs, add milk and whisky until combined. and milk. Stir in cheese, mushrooms, bell peppers, spinach, salt/pepper and any other omelet ingredients you wish to add.
Scoop batter into muffin tin, until each muffin tin is almost full. filling them almost to the rim. Recipe yields about 6 egg cups.
Bake for about 20-25 minutes, or until eggs are cooked and look slightly golden on top. The cups will rise during baking- but will settle once they cool/set.
To remove from tin- Use a thin spatula or butter knife to loosen edges of muffins to remove them from the pan.
6. Serve warm.
Tip: Be sure to dice all veggies into small bite sized pieces- they fit into cups easier!