Egg Muffins

Looking for a savory, make ahead breakfast? Enter egg muffins!

Ingredients:
🥚 8 large eggs
🥚 1/2 cup skim milk
🥚 Veggies of your choice: spinach, mushrooms, onions, bell peppers
🥚 Feta cheese (optional)
🥚 Salt and pepper
🥚 12 count muffin tin, well-greased or a silicone muffin tray (shown here)
🥚 Optional: English muffins, hot sauce

Directions:
Preheat oven to 350F.
Chop and sauté your choice of vegetables.
In a large bowl, combine the eggs, milk, veggies, and cheese. Add salt and pepper. Stir to combine.
Pour to divide mixture evenly between 12 muffin cups.
Bake for 25 minutes.
To serve: microwave egg cup for 45 seconds and toast an english muffin. Place egg muffin between the english muffin and drizzle hot sauce.
I highly recommend getting these silicone muffins cups as the clean up is so much easier and they just pop right out! You could enjoy it like an Egg McMuffin or open faced like I have here with an egg muffin on each side.