• 3/4 cup low-fat cheddar cheese, shredded
• 1 cup green onion or onion, chopped (1 medium onion)
• 1 cup broccoli, chopped
• 1 cup tomatoes, diced
• 2 cups nonfat or 1% milk
• 4 eggs
• 1 cup baking mix (for biscuits or pancakes)
• 1 teaspoon italian seasoning (or dried leaf basil and oregano)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. Heat oven to 375 degrees. Lightly spray or oil 12 muffin cups.

2. Sprinkle cheese, onions, broccoli and tomatoes in muffin cups.

3. Place remaining ingredients in a bowl and beat until smooth. Pour egg mixture over other ingredients in muffin cups.

4. Bake until golden brown or until knife inserted in center comes out clean, 35-40 minutes. Cool 5 minutes.

Refrigerate leftovers within 2 hours.