Egg "Muffins"

Kids seem to like anything they can pop into their mouth or eat with their hands. The below recipe is for easy eggs that taste great, are portable and are healthy. Swap any of the veggies listed for leftovers you have in the fridge. I always make a few extra and store them in an airtight container in the fridge, perfect for snacking or a quick protein source with toast or soup. This could easily be an appetizer for adults by adding smoked salmon!

"Muffins"

• 4 eggs
• 1/4 c milk (sub in soy/almond etc.)
• 1/4 c broccoli
• 1/4 c mushrooms
• 1/4 c shredded cheese (optional)
• 5 olives diced
• s & p to taste

* Preheat oven to 425F
* Whisk together eggs, milk and s & p
* You can saute the veggies in a little oil if you have time or nuke them for about 1 minute in the microwave. I find this makes them less liquidity when cooking in the oven. This step is unnecessary but one that I do recommend
* Add veggies to eggs, pour into greased or lined muffin pan and top with shredded cheese
* Cook for approx. 20 minutes for the mini muffins or 25 for the regular size. Prick with a knife when it comes out clean they are done

Enjoy!