# What You'll Need:
→ Eggs
01 - 8 large eggs
02 - 0.25 cup milk (dairy or non-dairy)
03 - 0.5 teaspoon salt
04 - 0.25 teaspoon black pepper
→ Vegetables
05 - 0.5 cup diced bell peppers (red, yellow, or green)
06 - 0.5 cup chopped spinach
07 - 0.25 cup diced red onion
08 - 0.5 cup halved cherry tomatoes
→ Cheese
09 - 0.75 cup shredded cheddar cheese (or feta, mozzarella, or Swiss)
→ Optional Mix-Ins
10 - 0.25 cup cooked, crumbled bacon or sausage (omit for vegetarian)
11 - 2 tablespoons chopped fresh herbs (parsley, chives, or basil)
12 - 0.25 teaspoon red pepper flakes
# Method:
01 - Preheat the oven to 350°F. 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 well blended and slightly frothy.
03 - Incorporate the diced vegetables, shredded cheese, and any optional mix-ins. Stir until evenly combined.
04 - Divide the mixture evenly among the 12 muffin cups, filling each approximately three-quarters full.
05 - Bake for 18 to 22 minutes until the muffins are firm in the center and lightly golden on top.
06 - Let the muffins cool in the tin for 5 minutes before removing. Serve warm or cool completely before storing.
