# Ingredient list:
→ Eggs and Dairy
01 - 8 large eggs
02 - 1/4 cup milk (dairy or non-dairy)
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 3/4 cup shredded cheddar cheese
→ Vegetables
06 - 1/2 cup diced bell peppers (red, yellow, or green)
07 - 1/2 cup chopped spinach
08 - 1/4 cup diced red onion
09 - 1/2 cup cherry tomatoes, halved
→ Optional Mix-Ins
10 - 1/4 cup 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
# How-to:
01 - Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin with nonstick spray or line with silicone muffin liners.
02 - In a large bowl, whisk together the eggs, milk, salt, and black pepper until fully blended and slightly frothy.
03 - Add the diced vegetables, shredded cheese, and optional mix-ins to the egg mixture. Stir thoroughly to combine.
04 - Divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full.
05 - Bake for 18 to 22 minutes, or until the muffins are set in the center and the tops are lightly golden.
06 - Allow muffins to cool in the tin for 5 minutes before removing. Serve warm or cool completely before storing.
