Any leftovers you have - I used turkey, arugula and green onion
¼ cup grated cheese (I used old Cheddar but anything you like will do)
Fresh herbs and green onions for garnish
Instructions
Spray muffin tins with cooking spray.
In a mixing bowl add eggs, milk and mustard. Season with salt and pepper. Whisk until fluffy, and set aside.
Chop up leftover veggies, meats, cheeses into bite sized pieces and split between four muffin cups
Fill cups halfway up with egg mixture
Cook in 350F oven for 12-14 minutes until puffed up and cooked through (or as cooked through as you like). They can still be a bit jiggly in the middle at this point.
Remove from the oven and carefully move the oven rack up to the top. Set the oven to broil.
Add more grated cheese to the top of each muffin cup and broil (watching constantly) until golden brown and bubbling.
Let pies cool for 5 minutes.
Slide a knife around the edge of each cup and carefully tip out onto serving plate.
Makes enough for 2 people (2 pies each).
Recipe by Dulcet Devotion at https://dulcetdevotion.com/2016/12/21/12-days-of-christmas-mini-eggy-pies-gf/