Contributed by: BMC's Teaching Kitchen
Egg muffins are a good make-ahead breakfast or snack. They are easy to take on-the-go, and rich in protein and colorful vegetables.
This is a framework recipe. You any vegetable you'd like, or use more than 1 vegetable for a total of 3/4 cup. Vegetables can be fresh or frozen. Use any seasoning (dried or fresh) you'd like, and any cheese.
If you do not like peppers and onions, you can use 1 cup of your favorite veigbles (spinach, toamotes, brocoli, and mushrooms ).