🧑🍳 Instructions:
1. Preheat oven to 375°F (190°C). Grease a 12-cup mini muffin tin or line with silicone cups.
2. Whisk eggs and milk in a bowl until smooth. Add a pinch of salt and pepper.
3. Stir in vegetables and shredded cheese if using.
4. Spoon mixture evenly into each muffin cup (about ¾ full).
5. Bake for 15–18 minutes, or until puffed and lightly golden. A toothpick should come out clean.
6. Cool slightly, then remove from tin. Serve warm or cold.
🌟 Tips:
- Sneak in more veggies like zucchini or mushrooms!
- These freeze well—just reheat in the microwave.
- Serve with a little ketchup or yogurt dip for extra fun.
Would you like a printable lunchbox version or a visual recipe card?
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