Ingredients:
6 large eggs
1/4 cup milk (dairy or plant-based)
1/2 cup chopped broccoli (lightly steamed or raw)
1/4 cup grated carrot
1/4 cup diced red bell pepper
1/4 cup chopped green onions
1/2 cup reduced-fat shredded mozzarella or cheddar cheese
1/4 tsp salt
1/4 tsp black pepper
Olive oil or spray
Directions:
Preheat oven to 375°F (190°C). Grease or line a 6-cup muffin tin.
In a bowl, whisk eggs with milk, salt, and pepper until fully blended.
Stir in the chopped vegetables and shredded cheese.
Divide mixture evenly into the muffin cups, filling each about 3/4 full.
Bake for 20–22 minutes, or until set and lightly golden.
Cool for a few minutes, then remove gently.
Enjoy warm or store in the fridge for up to 4 days. Reheat as needed!