Portable, savory muffins with eggs, cheese, and veggies for easy, flavorful breakfast options.
# Components:
→ 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 black pepper
10 - 1/4 teaspoon smoked paprika
→ Oils
11 - 1 tablespoon olive oil or nonstick spray, for greasing muffin tin
# Directions:
01 - Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with olive oil or nonstick spray.
02 - Whisk eggs and milk together in a large bowl until thoroughly 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 the mixture evenly into the muffin cups, filling each about three-quarters full.
05 - Bake for 22 to 25 minutes until muffins are set and lightly golden on top.
06 - Allow muffins to cool in the pan for 5 minutes, then loosen edges with a knife and remove. Serve warm or cool completely before storing.
