Egg Medley Breakfast Muffin

Ingredients

Non-Stick baking spray
Cupcake or Muffin Pan
                I used a pan of 8 mini-muffins
Your Choice of Fresh Veggies:
                I used diced: red bell peppers, mushrooms, minced parsley, and sun dried tomatoes
Your Choice of a meat/poultry
I used diced: Ham
Your Choice of any shredded or crumbled cheese(s)
                I used shredded: low fat mozzarella and a sprinkle of extra sharp cheddar
Eggs – approximately one egg per muffin
                I used: 5 egg whites and 2 egg yokes
Milk – about ¼ cup Low fat Milk
Salt optional
Pepper optional


Directions:

Spray the muffin/cupcake pan with non-stick spray. Fill each cup with your choice of veggies, meats, and cheeses. In a bowl whisk or use a blender to mix eggs with a splash of milk, salt and pepper to taste. Pour the egg mix directly into each cup just below the rim. Top with a sprinkle of shredded or sliced cheeses of your choice. Bake at 420 degrees for approximately 20 min. Let cool before removing from pan.

These can be stored in your fridge for up to 3-4 days! Simply warm in the toaster oven/microwave/oven for a quick breakfast on-the-go!

Other suggestions for filling combinations:

- Bell peppers, onions, mushrooms, fresh minced herbs, and other veggies you like
- Turkey, bell peppers, mushrooms, and cheese
- Ham, broccoli, and cheese
- Chicken and carrots
- Spinach with feta, and sun dried tomatoes
- Steak & bell peppers
(Note: add all veggies RAW - they will cook to perfection during the baking process)


 
Special Notes:
 ~ Recipe Shared by Miriam Q. via Fitness community on G+