From Kalyn's Kitchen
Makes 12 muffins
15 eggs for silicone muffin tins, for metal use 12
1/2 cup milk or half and half
Whatever seasoning you like in your eggs (I always use seasoning salt, garlic salt, ground mustard and pepper)
1 cup grated low fat cheese
3 green onions, diced (optional)
Chopped veggies (I used red pepper but suggest broccoli, zucchini, mushrooms, tomatoes)
Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage
Preheat oven to 374. Spray muffin tin with nonstick cooking spray. In the bottom of each muffin tin layer diced meat (if using), cheese, and green onions. In a large bowl break the eggs and add in milk and seasoning. Whisk to combine. Pour eggs into the muffin tin until it is 3/4 full. Bake 25-35 minutes until muffins have risen and are slightly browned and set.
Muffins will keep for a week in the refrigerator. Can be frozen but for best results than in the refrigerator first, then reheat for 2 minutes in the microwave.