Egg Cups to Go

Have them this morning or make up a batch and they'll be ready for those mornings when you just don't have time to cook!

Ingredients:
6 eggs
1/2 cup milk
seasonings to taste (onion powder, garlic powder, paprika, salt/pepper)
shredded cheese and your choice of chopped veggies

Whisk the eggs, milk and seasonings together and pour into a muffin tin that has been sprayed with cooking oil. Fill to about 3/4 then add cheese with mushroom and onion, spinach and red pepper or anything else you'd have in an omelet. Maybe some ham?

Bake in a 350 F oven for 10 minutes, turn the pan around and return to the oven for another 10 minutes.

After just a few minutes slide a spatula around the edge and remove from pan. Serve immediately or cool and flash freeze for 30 minutes before placing in a ziplock bag. They can be kept in the freezer for 2 months.
Microwave 2-3 minutes from frozen.

Makes 8 medium egg cups

I like them with a piece of toast.