Ingredients
- 6 large eggs
- 1/4 cup milk
- 1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)
- 1/4 cup diced bell peppers
- 1/4 cup chopped spinach (optional)
- 1/4 cup diced cooked ham or bacon (optional)
- Salt and pepper to taste
- Cooking spray or butter (for greasing muffin tin)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with cooking spray or butter.
- Crack the eggs into a mixing bowl. Add milk, salt, and pepper. Whisk until well combined and slightly frothy.
- Stir in the cheese, bell peppers, spinach, and ham or bacon if using.
- Pour the mixture evenly into the muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until the egg cups are puffed up and a toothpick inserted in the center comes out clean.
- Cool slightly before removing from the tin. Serve warm or store in the fridge for up to 4 days.
Want a low-carb version or dairy-free tweaks? Let me know and I can help remix it!