These satisfying and simple-to-prepare egg muffins pack a good dose of protein without the added fat found in most breakfast meats. They are also easy to make ahead of time and pack on the go!
1/4 cup low fat milk
Ground black pepper, to taste
1/4 cup shredded white cheddar cheese, part-skim if available
1/4 cup chopped asparagus (1/2 inch pieces)
1/4 cup chopped zucchini (1/2 inch pieces)
1/4 cup chopped green bell pepper (1/2 inch pieces)
1/4 cup chopped onion
2 tablespoons finely chopped parsley
2 tablespoons grated Parmesan cheese
Heat oven to 350°F. Whisk eggs, milk, and ground pepper in a mixing bowl. Add in remaining ingredients and stir until combined. Spoon an even amount of egg mixture into 6 greased muffin cups, about 1/4 cup each. Bake in oven just until set, 20-22 minutes. Cool on rack for 5 minutes. Serve warm.
Tip: Try baking ahead of time, refrigerating overnight then re–warming in the morning.
Makes 3 servings (2 muffins per serving).
Adapted from myrecipemagic.com