Ingredients

• cooking spray
• 1 cup various diced veggies (onions, peppers, asparagus, tomatoes, etc. whatever you have on hand)
• 1 sheet frozen puff pastry, thawed
• 6 eggs
• 1/4 cup milk
• 1 cup shredded cheese
• salt and pepper

Directions

1. Preheat the oven to 400 degrees and spray a 12-count muffin tin well with cooking spray.
2. In a skillet over medium heat, saute your vegetables until tender, about 5-7 minutes. Remove to a bowl and allow to cool slightly.
3. Cut the sheet of puff pastry into 12 squares and lay the squares into the muffin cups. The corners of the pastry will poke out a little and that's fine. Lightly poke the bottom of the puff pasty with a fork (but don't poke all the way through).
4. In a mixing bowl, whisk together the eggs, milk, shredded cheese, and salt and pepper. Whisk in the sauteed vegetables.
5. Divide the egg mixture into the muffin cups and bake for 15-20 minutes, until the puff pastry is golden brown.