They’re perfect for company or to take for an easy breakfast on the go.
Heat oil in a large skillet over medium heat.
Remove from heat and let cool for 5 minutes.
Whisk eggs, Parmesan, milk, pepper and the remaining 1/8 teaspoon salt in a large bowl.
Add the vegetable mixture and stir to combine.
Divide the egg mixture among the prepared muffin cups.
Bake until firm to the touch, 25 to 28 minutes.
Let stand for 5 minutes before removing from the tin.
Tips
To make ahead: Refrigerate egg mixture overnight.
Let stand at room temperature for 10 minutes before baking.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
