8 large eggs

½ cup milk

Salt and pepper to taste

¾ cup chopped vegetables (such as broccoli, peppers, corn, black beans, or onions)

¾ cup chopped meat (sausage, ham, turkey, or bacon)

5 Tbsp cheese (cheddar or mozzarella)

Whisk the eggs with the milk, salt, and pepper. Coat a 12-count muffin pan with cooking spray. Divide the vegetables, meat, and cheese evenly into the muffin cups and top with the egg mixture. Bake at 325 F for 25 minutes until lightly browned.

Store the prepared egg bites in the refrigerator for up to three days or the freezer for up to a month. To reheat, wrap two of the bites in a paper towel and microwave for 30 to 60 seconds.

Editor’s note: The egg bites are very customizable. Try with a variety of vegetables or with salsa. For meatless versions, use multiple cheeses, black beans, or tofu.

Recipe courtesy of Glenda Ferguson, Paoli