Chop up your favorite veges (broccoli, mushrooms, onions, peppers here) add to 16eggs, and beat in 4oz almon milk for fluff, season to taste…I use herbs to cut down on need for salt for flavor. Line each muffin hole of two muffin tins (24 muffins total) with turkey bacon or Black Forest ham, pour egg/vege mixture inside. Top with cilantro and bake on 350degrees for 20min or until egg is done. Pull out of oven and let cool before using a butter knife to loosen from bottom of pan. Store 1/2 in the fridge for this weeks breakfast and freeze the other half for next week. For each two you have, less than 200 calories, balanced, and filling!