Egg Muffins

Servings: 6

Ingredients:

1. 12 eggs
2. your choice of veggies (bell peppers, onion, spinach, etc.)
3. ham, cheese, any other fillings you want :)

Instructions:

1. Preheat oven to 375 degrees and fill a muffin tin with liners.
2. Wash and chop all veggies. You can sauté them if desired, or leave raw.
3. Crack all 12 eggs into a bowl, add a splash of water or milk, and whisk until fluffy.
4. Add the veggies and other add ins into egg mixture.
5. Fill muffin tins with egg mix until 2/3 full.
6. Bake for 20-25 minutes until eggs are set.
7. To meal prep: let cool, the store in airtight container in the fridge for up to 4 days. To reheat, microwave for 30 seconds. These also store well in the freezer for up to 2 months. Thaw overnight and microwave for 30 seconds.