# What You'll Need:
→ Eggs
01 - 8 large eggs
02 - 1/4 cup milk (dairy or non-dairy)
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Vegetables
05 - 1/2 cup diced bell peppers (red, yellow, or green)
06 - 1/2 cup chopped spinach
07 - 1/4 cup diced red onion
08 - 1/2 cup cherry tomatoes, halved
→ Cheese
09 - 3/4 cup shredded cheddar cheese (or feta, mozzarella, or Swiss)
→ 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
# Steps:
01 - Preheat oven to 350°F. Grease a 12-cup muffin tin with nonstick spray or line with silicone liners.
02 - In a large bowl, whisk eggs, milk, salt, and black pepper until well blended and slightly frothy.
03 - Combine diced vegetables, shredded cheese, and any optional ingredients with the egg mixture, stirring evenly.
04 - Divide mixture evenly into the 12 muffin cups, filling each about three-quarters full.
05 - Bake for 18 to 22 minutes, until egg muffins are set in the center and lightly golden on top.
06 - Let muffins cool in the tin for 5 minutes before removing. Serve warm or allow to cool completely before storing.
