Low Carb Egg Muffins
1. Preheat oven to 375°F.
2. In a medium bowl, beat together the eggs and almond milk.
3. Divide the egg mixture among 6 of the cups in a greased or lined muffin pan, filling the cups about three-quarters of the way.
4. Top with Parmesan cheese, salt and pepper.
5. Bake for 15 minutes and serve immediately.