Egg muffins

I don't know where this recipe came from, but it is darned popular. I think it's because it's a grab-and-go type thing. I've made them for a youth retreat and the teens loved them. Go figure! 

This is, yet again, not really a recipe, but more of a method. Make SURE you grease your muffin tins well. Cooked egg is VERY difficult to remove if it gets stuck.

Egg Muffins

6 eggs
1 cup milk
Nature's Seasons (this is my secret ingredient - I use it in everything!)
1/2 cup shredded cheese
Cooked veggies (optional)
Cooked meat (bacon, ham, sausage, whatever)

Preheat oven to 375F. Spray a 12-cup muffin tin VERY well with nonstick cooking spray. Beat the eggs, milk, and Nature's Seasons together in a bowl. Layer your cheese, veggies, and cooked meat in the tins until about 2/3 full. Divide the egg mixture among the tins - they'll be about 3/4 full. Bake 25-35 minutes. Remove from oven and let cool. These WILL deflate. It's okay. They're still yummy!