Ingredients:
EGG CUP BASE:
10 large eggs
1/2 cup of milk
1/2 teaspoon kosher salt
2 dashes of Frank’s Red Hot
Ground black pepper to taste
FILLINGS:
Choice of vegetables—cherry tomatoes (halved), broccoli, spinach, kale, etc.
Choice of cheese (grated cheddar, feta or goat cheese)
Choice of meat (optional)
Directions:
1. Pre-heat oven to 425˚ and coat a nonstick muffin pan with cooking spray.In a large bowl, whisk together eggs, milk, salt, hot sauce and ground black pepper.
2. Place choice of veggies and cheese in each cup (leave at least 1/2 cup for egg mixture).
3. Pour egg mixture over veggies and cheese to fill each cup.
4. Bake for 12 – 15 minutes.
5. Let cool for 2 minutes and remove from pan.