Gluten Free Make-Ahead Egg Muffins

• 10 large eggs
• 1/3 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray
• Fillings of your choice: diced peppers, mushrooms, spinach, ham, cooked sausage, bacon, shredded cheese

Instructions

1. 1Preheat oven to 350°F. Grease a 12-cup muffin tin well with cooking spray.
2. 2In a large bowl or measuring cup with a spout, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until smooth.
3. 3Pour the egg mixture evenly into the muffin cups, filling each about 1/2 to 2/3 full.
4. 4Drop your chosen vegetable, protein, and cheese into each cup, varying the combo cup to cup if you want different flavors in one batch. Stir gently in each cup with a fork or toothpick to distribute.
5. 5Bake 18–20 minutes, until the eggs are puffed, set, and no longer jiggly in the center.
6. 6Let cool in the pan for 5 minutes before running a knife around the edges and popping them out.