Crack eggs and put into a mixing bowl and add milk. Whisk lightly.
Place fillings into muffin tray - about ¾ full.
Pour in egg mixture into each muffin cup until nearly full.
Bake on the middle tray of your oven for 20 minutes until they have risen and are golden.
While this recipe doesn't contain exact amounts of fillings - it really is just a great recipe for using up leftovers and being creative with what you have. For mine in the picture I used about 1 large smoked chicken breast, 8 pepperdews (chopped) and one round of black pepper feta.
I generally serve 2-3 with a slice of low GI or rye bread and an extra side salad.
Recipe by Julie The Dietitian at https://juliethedietitian.com/easy-egg-muffins/