Step 1

Preheat oven to 350 degrees F.

Step 2

Whisk eggs and milk together and season with a pinch of salt and pepper.

Step 3

Spray a 12-count muffin pan generously with cooking spray. Add veggies, meats and/or cheese to each cup as desired.* Pour egg into each cup, about ¾ full.

Step 4

Bake in the preheated oven for about 20 minutes or until eggs are fully cooked (a toothpick inserted in the center should come out clean).

Step 5

Cool slightly in the pan.

Step 6

To release, gently slide a thin knife around the edges of the egg muffin and pop it out.

Step 7

Store in a tightly sealed container for 2-3 days in the refrigerator, or up to 6 months in the freezer. (For freezing, it is recommended that you individually wrap each egg muffin so they don't stick together).

Step 8

To reheat: Wrap thawed egg muffin in a paper towel and heat on high for 30 seconds. From frozen, heat 1 and a half minutes.