Herbed Egg Make-Ahead Muffins

• 6 eggs
• 1/2 cup almond or coconut milk
• salt/pepper to taste
• 2 handfuls of chopped spinach
• chopped cherry tomatoes
• 2 bulbs of chopped garlic
• fresh herbs(parsley, dill, basil finely chopped) 3 handfuls

sauté all the vegetables, minus the herbs.  Add in garlic, salt and pepper to taste.  Put aside to cool.  Whisk the eggs, milk, and throw in herbs, salt and pepper.  Now mix everything together.  Place into lined cupcake tins and bake at 375 for about 15 minutes.  Once cooled, place into individual baggies to freeze.   Freeze for up to 2 months.  To reheat, wrap muffin in paper towel and microwave for 1 minute and then turn over and microwave for 30 seconds or until done.