Egg 'Muffins' for Breakfast

Photo Credit: Conveying Awareness

Preheat oven to 350ºF.
Line a muffin pan using a lean meat. I suggest Hormel turkey or chicken breast (free of preservatives, no nitrates/nitrites) then add diced vegetables of your liking (I used zucchini and broccoli florets) to the lined pans. *Beat 4 eggs with 1 tbl of milk (you can omit) and S&P then pour over the veggies. Add cheese to the top of eggs. Bake for about 14 minutes. Check the doneness with a toothpick in the center. Let cool in pan on wire rack for 3-5 minutes then serve! 
* 4 eggs will yield 8 egg muffins.
You may substitute or omit any ingredients. If you make yours different, please share. I'd love to learn some other healthy substitutions.