Ingredients
Scale
- 6 large eggs
- 1/2 cup milk (or dairy-free alternative)
- 1 cup bell peppers (diced, any color)
- 1/2 cup spinach (chopped)
- 1/2 cup cherry tomatoes (halved)
- 1/4 cup red onion (finely chopped)
- 1/2 cup shredded cheese (cheddar or your choice, optional)
- Salt and pepper (to taste)
- 1 teaspoon garlic powder (optional)
- 1 teaspoon dried oregano (optional)
- 6 large eggs
- 1/2 cup milk (or dairy-free alternative)
- 1 cup bell peppers (diced, any color)
- 1/2 cup spinach (chopped)
- 1/2 cup cherry tomatoes (halved)
- 1/4 cup red onion (finely chopped)
- 1/2 cup shredded cheese (cheddar or your choice, optional)
- Salt and pepper (to taste)
- 1 teaspoon garlic powder (optional)
- 1 teaspoon dried oregano (optional)
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with muffin liners.
Prepare the Egg Mixture
- In a large bowl, whisk together the eggs and milk until well combined.
- Season with salt, pepper, garlic powder, and oregano if using.
Add Vegetables
- Stir in the diced bell peppers, chopped spinach, halved cherry tomatoes, and red onion.
- If using cheese, fold it into the mixture as well.
Fill Muffin Tin
- Evenly distribute the egg and veggie mixture into the prepared muffin tin, filling each cup about 2/3 full.
Bake
- Bake in the preheated oven for 20–25 minutes, or until the egg muffins are set and lightly golden on top.
- A toothpick inserted in the center should come out clean.
Cool and Serve
- Allow the muffins to cool in the tin for about 5 minutes.
- Transfer them to a wire rack to cool completely.
- Prep Time: 10
- Cook Time: 20