Egg and Cheese GF Breakfast Muffins

Ingredients:
Gluten Free Bistro Dough Ball (read more and find dough retail www.theglutenfreebistro.com)
4-5 large eggs
1 small handful of shredded cheese of your choice
2 tbs  milk or rice milk
2 tsp fresh herbs, chopped
1 large handful baby spinach, diced
1/3 cup chopped veggies, I used cooked mushrooms
salt and pepper to taste

Directions:
Preheat oven to 375°F.
Generously spray muffin tin with non-stick spray or brush each muffin cup with olive oil. Oil hands with olive oil before handling pizza dough. Scoop out about 1tbs of dough and press into the bottom of muffin tins.
(one dough ball makes about 18  egg muffins however this recipe is only for 6 egg muffins).


Whisk eggs in medium bowl. Add remaining ingredients and mix well. Pour approximately 1/4 cup of mixture into each muffin tin.



Bake in preheated oven for 35 minutes.



Use a dinner knife to release muffin from the pan. Serve warm.