Ingredients
- 6 large eggs
- 1/4 cup milk (any kind)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1/4 cup chopped onions
- 1/2 cup chopped bell peppers (any color)
- 1/2 cup cooked and crumbled bacon or diced ham (optional)
- 1/4 cup chopped spinach or fresh herbs (optional)
- Cooking spray or oil for greasing the muffin tin
Instructions
- Preheat Oven:
Preheat your oven to 180°C (350°F). Lightly grease a 12-cup muffin tin with cooking spray or oil. - Prepare Veggies & Protein:
Chop all vegetables and cook any meats if using (like bacon or sausage). - Whisk Eggs:
In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until smooth. - Fill Muffin Cups:
Evenly divide the vegetables, cheese, and cooked meat among the muffin cups. - Pour Egg Mixture:
Carefully pour the egg mixture over the fillings in each muffin cup until about 3/4 full. - Bake:
Bake for 18–22 minutes or until the eggs are set and the tops are lightly golden. - Cool & Serve:
Let cool for a few minutes before removing from the tin. Serve warm or store in an airtight container in the fridge for up to 4 days.
Tips:
- Reheat in the microwave for 20–30 seconds.
- You can freeze them for up to 2 months. Just thaw overnight and reheat before eating.
Let me know if you’d like a veggie-only version or keto-friendly one!