Ingredients
Directions
Preparation
1. Preheat oven to 350°F. Spray a 12 cup muffin tin well with cooking spray.
2. In a large bowl, beat the eggs well. Season with salt and pepper and set aside.
3. Heat a large skillet over medium heat. Add oil and chopped veggies of choice. Let brown, then drain any excess oil. Divide the veggies between the12 muffin cups. Add a sprinkle of cheese, if using. Pour the beaten eggs over the veggies to fill the cups 3/4 of the way.
4. Bake for 20 minutes, or until eggs are fully cooked. They should be set when removed from the oven.
5. Let cool for a few minutes, then use a knife to loosen the edges before popping the muffins out. Cool and store in the refrigerator for up to 3 days, or freeze and reheat in a microwave or toaster oven
Nutrition Facts
Calories: 70
Fat: 4.5 g
Cholesterol: 110 mg
Sodium: 160 mg
Carbohydrate: 1 g
Fiber: 0 g
Protein: 6 g
adding vegetables could add fiber