A great breakfast to make the night before!
INGREDIENTS:
10 Eggs
¼ Cup Low-Fat Milk
Salt and pepper
OPTIONAL ADD-INS:
Diced Canadian bacon and low-fat shredded cheddar.
Bell Peppers, onion, mushrooms and cheese.
Spinach, tomato and Mozzarella cheese.
Broccoli, cheese, sausage.
When adding meats & veggies sauté on the stove before you add in to egg mixture. Thus the short time for muffins to be in the oven.
INSTRUCTIONS
Preheat your oven to 350 degrees F.
Spray a 12-count muffin pan generously.
Wisk together eggs, low-fat milk and a pinch of salt and pepper. Fill each muffin cup about ¾ of the way full and any add in’s.
Bake for 20 minutes or until eggs are fully cooked. Insert toothpick to check. The tooth pick should come out clean.
Store in a tightly sealed container for 2-3 days in the refrigerator.
Each cup without add ins are about 50 calories