Fluffy, savory baked muffins with eggs, cheese, and veggies. Ideal for breakfast or quick meal prep.
# Components:
→ Eggs & Dairy
01 - 6 large eggs
02 - 1/4 cup milk
03 - 1/2 cup shredded cheddar cheese
→ Vegetables
04 - 1/2 red bell pepper, finely diced
05 - 1/2 cup baby spinach, chopped
06 - 1 spring onion, thinly sliced
→ Seasonings
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/4 teaspoon paprika (optional)
→ For greasing
10 - 1 teaspoon olive oil or nonstick spray
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 6-cup muffin tin using olive oil or nonstick spray.
02 - In a large mixing bowl, whisk together eggs, milk, salt, pepper, and paprika until fully blended.
03 - Stir in the diced bell pepper, chopped spinach, spring onion, and shredded cheddar until evenly combined.
04 - Pour the mixture evenly into the prepared muffin cups, filling each about three-quarters full.
05 - Bake for 18 to 22 minutes, until muffins are puffed and the centers are just set.
06 - Remove from oven and allow to cool for 5 minutes. Run a knife around the edges to release, then serve warm or let cool for storage.
