Breakfast Muffins

Ingredients

• 1/2 cup milk
• 4 large eggs
• 1 medium head of brocolli chopped
• 4 medium mushrooms chopped
• 1 clove garlic minced
• 3/4 cup shredded white cheeses {I combined mozzarella, swiss, and parmesan.}
• 1 small tomato diced
• 1/2 cup italian style breadcrumbs {approximately}
• salt and pepper to taste

Directions

1. Preheat your oven to 325 degrees.
2. Prep your muffin tray (or trays depending on how many your making) by spraying cooking oil or using butter in each muffin cup.  (Use silicon trays if you have them.)
3. Use  a small spoon to spread a thin, even layer of breadcrumbs into the bottom of each muffin cup.  I usually put about a teaspoon in each one.
4. In a medium bowl, whisk together the milk and four eggs.
5. Chop, dice, and mince all other ingredients and add them into the egg mixture.  Stir thoroughly and don’t forget to add salt and pepper to your liking.
6. Use a large spoon to fill each muffin cup until each one is even and the mixture is all gone.
7. Let the muffins rest for about five minutes to let the egg seep into the bread crumbs.
8. Bake in the oven for 30 minutes.  When the timer goes off, insert a toothpick into the center of one of the muffins.  If it comes out clean, the muffins are ready.  If it doesn’t, bake the muffins for just a few minutes more, keeping a close eye on them.
9. Serve warm with preferred condiments.  (I love a small dollop of sour cream and some Cholula, Justin prefers Tabasco.)

Notes:

• Keep in mind, these muffin cups are really just tiny omelets with a crust in the bottom.  Use your favorite veggies and cheeses and even add in some breakfast sausage.  Play around with different varieties until you find your favorite combination.
• These muffins can be made ahead of time and refrigerated for up to 24 hours.

*This recipe was featured on Foodgawker, here.*