Frittata muffins

These easy egg muffins are a great make-ahead breakfast for the week. Cook up a batch on Sunday and have breakfast (or lunch) for the week. They can easily be reheated on the stove, in the oven, or in the microwave.

Ingredients:

- 12 eggs, beaten

- 1 cup of diced vegetables (mix onion, mushrooms, red bell pepper, spinach, zucchini, and/or green onion).

- Salt and Pepper

- 1 tbsp fresh parsley or 1/2 tbsp fresh chives, chopped

- butter or oil or cooking spray to grease muffin pan

Directions: Preheat the oven to 350 degrees. Whisk together the eggs, veggies, salt and pepper, and fresh herbs. Grease a 12 cup muffin tin (if using a metal one - silicone muffin trays do not require greasing). Divide the batter evenly between the muffin cups. Bake until the eggs are firm and cooked through, typically 10-15 minutes. Let cool for 5 minutes, pop out of your muffin tin, and serve. You can store these in an airtight container for 3-5 days in the refrigerator.