You can completely customize these freezer friendly egg muffins with the vegetables and meat of your choice! Just reheat in the microwave or oven for a fast and filling breakfast!
Preheat oven to 350. Generously spray a 24-count muffin tin with cooking spray. Set aside.
In a large bowl, add eggs, milk and garlic powder. Whisk until well blended.
Add chopped veggies, meat and cheese. Combine well and then divide among muffin tins.
Bake for 20-25 minutes or until a toothpick inserted in center comes out clean. Let cool on counter for 3-5 minutes, then run a plastic knife around muffins to loosen from pan.
Can serve warm immediately or freeze to enjoy later!