Preheat your oven to 375. Lightly grease non-stick muffin pan.
Place your additions inside each muffin cup. Sprinkle the cheese on top.
Beat eggs and milk with a pinch of salt well until no visible egg whites remain. Pour into the prepared muffin tins over your vegetables and cheese.
Bake for about 20-22 minutes until puffed and cooked through.
In the version here I used ham and broccoli. But you can use any other variation you like - just make all your additions measure about 1 cup in volume. One of my favourites is potatoes, onions and mushrooms. I cook onions until translucent, then add 2 shredded russet potatoes and cook for about 8 minutes until golden brown and softened. In another pan, while the potatoes are cooking, I cook minced mushrooms. Scrumptious!
Ingredients
Directions
Preheat your oven to 375. Lightly grease non-stick muffin pan.
Place your additions inside each muffin cup. Sprinkle the cheese on top.
Beat eggs and milk with a pinch of salt well until no visible egg whites remain. Pour into the prepared muffin tins over your vegetables and cheese.
Bake for about 20-22 minutes until puffed and cooked through.
In the version here I used ham and broccoli. But you can use any other variation you like - just make all your additions measure about 1 cup in volume. One of my favourites is potatoes, onions and mushrooms. I cook onions until translucent, then add 2 shredded russet potatoes and cook for about 8 minutes until golden brown and softened. In another pan, while the potatoes are cooking, I cook minced mushrooms. Scrumptious!
