- 12 eggs
- 1/4 cup of milk
- salt and pepper to taste
- 1/4 cup shredded cheese (optional)
Preheat oven to 350 degrees.
In a bowl, scramble 12 eggs, milk, and salt and pepper in a bowl.
Spray a muffin pan with nonstick spray.
Fill up each muffin cup.
Bake in the the oven for about 30 - 35 minutes, until they pop up.
Let them cool about 5 minutes. (They will flatten a little as they cool)
- Save time in the morning – Make these ahead of time.
- These are great to make ahead of time. You can cook them for a whole week or the night before. They will stay good in the fridge for up to one week.
- Or you can freeze them. They are still good after being frozen. After frozen, allow to thaw overnight in the fridge. Then reheat in the microwave.