Summer Vegetable Egg Cups for a Hearty Back-to-School Breakfast - Akron Ohio Moms

Ingredients

• 10 eggs (lightly beaten)
• 4 cups zucchini (sliced very thinly (about 2 large or 3 medium))
• 2 TBSP butter
• 1 large onion (finely chopped (red, yellow or white))
• 1/2 cup bell pepper (chopped (red or green))
• 2 ears of sweet corn
• 1/3 cup packed fresh basil (chopped)
• 2 large tomatoes (sliced thin)
• cloves Twogarlic (minced)
• 2 tbsp flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp cayenne pepper (optional)
• 1/2 cup milk (whisked, any kind or half & half)
• 1 cup cheese (your choice: Feta (Mozzarella, Swiss, Cheddar))