Veggie & Meat Egg Muffin 

Here is a delicious meal option that I first read about over from KG x 3. With my family, I doubled up the recipe to make 24 egg muffins. I filled up the cups to the brim, so if you use the regular recipe, you can probably stretch the mixture out for over 12 egg muffins.

Ingredients:

12 eggs

½ cup Milk {not pictured}

1 cup cheese {grated or small cubes}

Chopped up veggies of your choice

Chopped up meat of your choice

Put eggs and milk in your Stand Mixer or mix it by hand.

Add veggies and meat, mix it with a spoon or spatula, then add the cheese.

Fill up your muffins tins with the mixture.

Put it in the oven for 350°F for about 15-20 minutes or until golden brown.

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For this time, I actually bought frozen chopped veggies, thawed them in the microwave and drained the juice. I also used canned diced Ham. If I had more time, I would have used fresh veggies {peppers, onions, mushrooms, olives, or whatever you like in omelets!} and fresh cut meat {sausage, chicken, turkey, ham, or anything you like :)}.

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Don’t they look delicious with a fresh garden tomato from Grandpa ?