Fluffy egg muffins with veggies

Baked egg muffins featuring vibrant vegetables and melted cheese, ideal for breakfast or a quick snack.

# Components:

01 - 8 large eggs

02 - 60 ml milk (dairy or non-dairy)

03 - 1/2 teaspoon salt

04 - 1/4 teaspoon black pepper

05 - 120 ml diced bell peppers (red, yellow, or green)

06 - 120 ml chopped spinach

07 - 60 ml diced red onion

08 - 120 ml cherry tomatoes, halved

09 - 180 ml shredded cheddar cheese (or feta, mozzarella, or Swiss)

10 - 60 ml cooked, crumbled bacon or sausage (omit for vegetarian)

11 - 2 tablespoons chopped fresh herbs (parsley, chives, or basil)

12 - 1/4 teaspoon red pepper flakes

01 - Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin with nonstick spray or line with silicone liners.

02 - In a large bowl, whisk together eggs, milk, salt, and black pepper until thoroughly blended and slightly frothy.

03 - Add diced vegetables, shredded cheese, and any optional mix-ins to the egg mixture. Stir gently to combine evenly.

04 - Pour the mixture evenly into the 12 muffin cups, filling each about three-quarters full.

05 - Bake for 18 to 22 minutes until the muffins are set in the center and lightly golden on top.

06 - Allow muffins to cool in the tin for 5 minutes before removing. Serve warm or cool completely for storage.

01 -

You can prep twelve muffins in under forty minutes and avoid morning cooking decisions entirely
Every muffin is a complete protein package that keeps you full until lunch without the heavy breakfast crash

02 -

Overfilling the cups makes them stick to the top of the tin and tear apart when you try to remove them
Letting them cool completely before storing prevents condensation from making them soggy overnight

03 -

Silicone liners changed my game, no more stuck edges or scrubbing baked on egg residue
Whisking the eggs until they are actually frothy, not just mixed, makes the texture noticeably lighter