Step 1

Preheat oven to 375 degrees. Spray a 12-cup muffin tin with nonstick cooking spray.

Step 2

Load 1-2 Tbsp of cooked, diced vegetables and/or meats into each muffin cup.

Step 3

Sprinkle approximately 1 Tbsp of shredded cheese into each cup.

Step 4

In a bowl, combine eggs and milk. Whisk well, then add salt and pepper to taste.

Step 5

Pour egg mixture into each muffin cup to fill to 3/4 full.

Step 6

Bake at 375 degrees for 20 minutes, until centers are set and edges are browning.

Step 7

Remove pan to a cooling rack, and let cool slightly before removing egg muffins from tray.

Step 8

Serve warm.