Savory, portable muffins filled with eggs, cheese, and veggies—perfect for nutritious breakfasts on the go.
# 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 cheese or Monterey Jack
→ Seasonings
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground black pepper
10 - 1/4 teaspoon smoked paprika
→ Oils
11 - 1 tablespoon olive oil or nonstick spray for greasing
# Method:
01 - Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin with olive oil or nonstick spray.
02 - In a large mixing bowl, whisk together the eggs and milk until fully blended.
03 - Stir in chopped spinach, diced bell pepper, finely chopped onion, crumbled cooked bacon or sausage if using, shredded cheese, salt, black pepper, and smoked paprika until evenly distributed.
04 - Divide the mixture evenly among the 12 greased muffin cups, filling each approximately three-quarters full.
05 - Bake in the preheated oven for 22 to 25 minutes, or until the muffins are fully set and lightly golden on top.
06 - Allow muffins to cool in the tin for 5 minutes, then gently run a knife around the edges before removing. Serve warm or cool completely before storing.
