In this recipe we used carrots, peppers, red onions and leeks, but you can use any vegetables you have on hand or need to finish. The same applies to the meat. Salami, ham, bacon, turkey or chicken slices all work wonderfully, and bonus points for using leftovers!
2
Dice the meat and vegetables and add to a bowl.
3
Whisk eggs, milk and salt in a mug, and add to the bowl with the meat and veggies. Pour the mix into muffin liners and bake in the middle of the oven at 200 degrees for about 15-20 minutes.
4
Store the egg muffins in an airtight container in the fridge for 3-4 days. If the four days elapse before you finish them, remember to look at, smell and taste them before throwing them out. They may still be just fine to eat.
