Savory muffins packed with eggs, cheese, and fresh vegetables, ideal for quick and portable breakfasts.
# What you'll need:
→ Base
01 - 8 large eggs
02 - 1/3 cup whole milk or dairy-free alternative
→ Vegetables
03 - 1 cup chopped baby spinach
04 - 1/2 cup diced red bell pepper
05 - 1/2 cup finely chopped onion
→ Protein (optional)
06 - 3/4 cup cooked bacon or breakfast sausage, crumbled
→ Cheese
07 - 1 cup shredded cheddar or Monterey Jack cheese
→ Seasonings
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon smoked paprika
→ Oils
11 - 1 tablespoon olive oil or nonstick spray for greasing muffin tin
# Method:
01 - Preheat oven to 350°F. Grease a 12-cup muffin tin with olive oil or nonstick spray.
02 - In a large bowl, whisk eggs and milk until fully combined.
03 - Fold in chopped spinach, diced bell pepper, chopped onion, crumbled cooked bacon or sausage (if using), shredded cheese, salt, black pepper, and smoked paprika.
04 - Divide mixture evenly among muffin cups, filling each about three-quarters full.
05 - Bake for 22 to 25 minutes until set and lightly golden.
06 - Let muffins cool in the tin for 5 minutes, then loosen edges with a knife and remove. Serve warm or cool completely for storage.
