Egg and Cheese Mini Muffins

• Vegetarian
• Gluten free

• Refrigerated

  • 6 Eggs, large

• Baking & Spices

  • 1/8 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 1/3 cup Cheddar cheese, grated
  • 3 tbsp Whole milk

Found on theseasonedmom.com

Description

Ingredients

• 6 large eggs
• 3 tablespoons whole milk
• ½ teaspoon salt (NOTE: some folks have commented that the addition of the salt makes these too salty, so feel free to omit it or decrease the amount!)
• ⅛ teaspoon pepper
• ⅓ cup grated cheddar cheese

Directions

• Preheat oven to 350 degrees. Thoroughly spray miniature muffin pan with cooking spray or grease with butter.
• In a large measuring cup or bowl, whisk together eggs, milk, salt, and pepper.
• Pour egg mixture into prepared pan, filling cups about ⅔ full.
• Sprinkle cheese evenly among the cups. Bake for approximately 8-10 minutes, or until eggs set.
• Allow to cool in pan for a few minutes before removing to a wire rack. When completely cooled, muffins can be wrapped in plastic and frozen.
• When ready to eat, simply microwave each mini muffin for 15-30 seconds, or until heated through.