Breakfast Egg Muffins

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Breakfast Egg Muffins

Makes 12 “muffins”

6 eggs
6 Tbsp whole milk
1/4 tsp garlic powder
Salt and pepper to taste

Mix ins: vegetables and meats of choice

Mix all above ingredients in a bowl. Choose mix-ins of choice and fill muffin cups half full with mixins. (I like to use sautéed onion and kale.) Add egg mixture to muffin cups filling 3/4 full. Bake at 350 for 20 minutes. Cool to room temp, then freeze. To reheat, microwave on high for 2-3 minutes.

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