Morning Egg Cups

Makes 12 mini egg muffins

Ingredients:
6 eggs
1/2 cup skim or 1% milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup (4 oz.) low-fat or fat free shredded Cheddar cheese
1/2 cup zucchini, chopped
1/4 cup red bell pepper, chopped
1/4 cup green bell pepper, chopped
2 Tablespoons red onion, chopped
1/2 teaspoon yellow mustard
1/2 teaspoon ground mustard

Directions:
Preheat oven to 350 degrees Fahrenheit. Beat eggs, milk, salt, and pepper in medium bowl until blended. Add cheese, zucchini, bell peppers, onion, and mustards. Mix well. Spoon evenly into 12 lightly sprayed muffin cups, about 1/4 cup each. Bake until just set, 20 to 22 minutes. Cool on rack for 5 minutes. Remove from cups and serve warm.