Ingredients
- 6 large eggs
- 1/4 cup milk (any kind)
- 1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)
- 1/2 cup diced bell peppers
- 1/4 cup chopped spinach
- 1/4 cup cooked and crumbled bacon or sausage (optional)
- Salt and pepper to taste
- Cooking spray or oil for greasing muffin tin
Instructions
- Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or lightly oil each cup.
- In a mixing bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.
- Stir in the chopped vegetables, cheese, and cooked meat (if using).
- Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until the egg muffins are puffed up and cooked through (a toothpick should come out clean).
- Let them cool slightly before removing from the tin. Serve warm or store in the fridge for up to 5 days.
Want to add a variation, like keto-style, veggie-only, or spicy version?