1.Pre-heat oven to 350 degrees and spray a muffin
pan with cooking spray or use a silicon pan.
2.In a large bowl, whisk together eggs and milk
until light and fluffy.
3.Pour over the vegetable/ham/bacon mixture
4.Sprinkle evenly with sharp cheddar.
5.Bake until eggs are set, 25-30 minutes. Let cool
slightly to ensure eggs are set before removing
from pan to serve.
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If saving to eat later in the week, let cool
completely before storing in an airtight
container.
To freeze, wrap each egg muffin individually in
plastic wrap then store in a plastic bag.
Reheat in the microwave for 60 seconds if
refrigerated, 2-3 minutes if frozen.
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