I loved the small size of these, that they’re easy to refrigerate and reheat, and they’re easy to make.
7 large eggs
2/3 cup milk
1/2 cup shredded cheese
1/2 t chopped fresh herbs (thyme, oregano, whatever)
salt and pepper to taste
add-in’s such as ham, spinach, green onions, mushrooms, vegetables – whatever you like in an omelette or scrambled eggs
Spray a muffin tin VERY well with cooking spray. Combine the eggs, milk and everything else in a big bowl, and then divide the mixture evenly into the muffin tins. Bake at 375 for 20 minutes or until puffy, golden brown and just set. Wrap and refrigerate leftovers, and reheat for about 1 minute in the microwave.