6 eggs 1/2 cup skim or 1% milk 1/4 teaspoon (tsp) salt 1/8 tsp pepper 1 cup low-fat or fat free shredded Cheddar cheese (4 ounces) 1/2 cup chopped zucchini 1/4 cup chopped red bell pepper 1/4 cup chopped green bell pepper 2 tablespoons chopped red onion

Beat eggs, milk, salt and pepper in medium bowl until blended. Add cheese, zucchini, bell pepper and onion; mix well. Spoon evenly into 12 lightly sprayed muffin cups, about 1/4 cup each. Bake until just set, 20–22 minutes. Cool on rack 5 minutes. Remove from cups and serve warm. Makes 12 mini egg muffins.