Vegetable Muffins

Preheat oven to 375F.

Ingredients:
3 – 4 cups of medium diced vegetables
(May include mushroom, zucchini, onion, peppers, eggplant, sundried tomatoes, corn, carrots, cauliflower, broccoli … If using onions and/or mushrooms, sautee till soft first. If using hard vegetables like carrot, either grate, or use cooked leftovers.)

1 clove garlic
1/4 cup chopped fresh basil
1/4 to 1/2 cup grated cheese

6 eggs
1/2 cup milk

1. Prep vegetables as needed, then mix all together in bowl.

2. Fill regular sized, greased muffin tin 2/3 full of vegetable mix.

3. Whisk eggs and milk together in small bowl or large measuring cup. Pour over vegetables.

4. Top with grated cheese.

Bake for ~25 minutes, till brown at edges. Will firm up as they cool, so best not eaten straight from the oven.