Preheat the oven to 350°F. Spray 8 holes of a 12-cup muffin pan with oil or use muffin tin liners.

In a medium bowl, whisk the eggs, milk, cheese and black pepper.

Divide the vegetables evenly between the 8 muffin cups. Pour in the egg mixture to evenly cover the vegetables. Bake for 18 to 20 minutes.

Makes 8 egg muffins. One serving is 2 muffins.

Enjoy one serving (2 egg muffins) for breakfast with the avocado spread on the toast.

Store the remaining 6 muffins in an airtight container in the fridge for later in the week.