Ingredients
- 6 large eggs
- 1/4 cup milk (optional, for fluffier texture)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1/2 cup diced bell peppers
- 1/4 cup chopped spinach or kale
- 1/4 cup diced onions
- 1/4 cup cooked and crumbled sausage or bacon (optional)
- Cooking spray or oil (for greasing muffin tin)
Instructions
- Preheat oven to 180°C (350°F). Lightly grease a 12-cup muffin tin with cooking spray or oil.
- In a large mixing bowl, whisk together the eggs, milk (if using), salt, and pepper until well combined.
- Stir in the cheese, vegetables, and cooked meat if using. Mix well.
- Pour the egg mixture evenly into the prepared muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until the egg muffins are set in the center and slightly golden on top.
- Remove from oven and let cool for a few minutes before removing from the tin.
- Serve warm, or store in the refrigerator for up to 5 days. Reheat in the microwave before serving.
Let me know if you’d like a veggie-only version or flavor variations!