Egg Muffins

Ingredients:

6 large egg(s)

1/4 tsp. salt

dash of black pepper

1/2 cup shredded sharp cheddar cheese

1 cup assorted (finely chopped onion, broccoli, green or red pepper, mushrooms, spinach etc.) vegetables

Directions:

Spray muffin pan with 6 openings with nonstick vegetable spray. Break eggs into large bowl. Add salt and pepper. Beat eggs well. Divide vegetables into 6 muffin cups. Top each with a little cheese. Pour egg mixture into each muffin cup until each cup is about 3/4 cup full. Bake in a 375 degree oven for 25 - 30 minutes or until muffins have risen and eggs are set and light brown.

Yield: 6 muffins
Serving Size: One egg muffin is 2 oz meat/ meat alternate for a 3-5 year old at lunch/supper.
Credit: A Child's Choice Food Program