Veggie-Topped Egg Cups

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Veggie-Topped Egg Cups

Olive oil spray
1/4 cup onion, diced
1/4 cup bell pepper, diced
1/4 cup mushrooms, diced
3 eggs
1/4 cup skim milk
1/2 tsp freshly cracked black pepper
1/4 tsp garlic powder

Heat oven to 350°. Line 6 muffin tins with silicone muffin liners or spray with cooking spray.

Divide onion, peppers, and mushrooms between muffin cups.

In a bowl, whisk together eggs, milk, pepper, and garlic powder. Pour over vegetables into muffin cups, leaving a little space at the top of each cup.

Bake 25-30 min or until eggs are set. Remove from oven and let cool. Store in an airtight container in the refrigerator until ready to eat.Serves 3

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