8 Eggs
1/2 cup 2% or skim milk
1 1/2 cups shredded cheese
Salt and Pepper, to taste
(you can also add bits of bacon, ham, vegetables, etc)

Preheat oven to 350°F.

Spray muffin pan with cooking spray. Crack all 8 eggs into a medium-sized mixing bowl. Add milk, salt & pepper. Mix well for 3-4 minutes. Eggs will look light with bubbles on top.

Pour egg mixture into muffin tins about 3/4 full. Sprinkle about 1 tablespoon of grated cheese on top of each muffin.

Bake for 15 minutes. They will rise during baking, but shrink back down as they cool. Let cook for 5 minutes before removing from pans.

Yield: 12 breakfast muffins. Refrigerate any leftovers.

Submitted by: Annette MacDonald